Blackberry & Brie Mini Pizzas

Blackberry & Brie Mini Pizzas

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
Blackberry & Brie Mini Pizzas
 
 
Prep time
4 hours
Cook time
30 mins
Total time
4 hours 30 mins
 
Soft yeasty dough is topped with caramelized onions, gooey brie cheese, fresh blackberries and walnuts. The mini-pizzas are baked until golden brown and crispy around the edges, then finished with fresh ground black pepper, arugula and a drizzle of good quality balsamic vinegar.
Author: Tricia
Recipe type: Pizza
Serves: 6 servings
Ingredients
  • FOR THE DOUGH:
  • To make the sponge:
  • ¾ teaspoon active dry yeast
  • ¾ cup tepid water (about 80 degrees)
  • 1 tablespoon olive oil
  • 1 cup unbleached all-purpose flour
  • Making the dough:
  • The sponge
  • 1 cup unbleached all-purpose flour, plus 2 tablespoons if needed
  • 1½ teaspoon table salt
  • FOR THE TOPPING:
  • 2 tablespoons unsalted butter
  • 1 large onion, sliced
  • 1 tablespoon extra virgin olive oil
  • 8 ounces Brie cheese, trimmed of outer rim
  • ½ cup chopped walnuts
  • 6 ounces fresh blackberries, large berries cut in half
  • 2 cups fresh arugula
  • 2 teaspoons balsamic vinegar
  • salt and fresh ground pepper to taste
 
Instructions
  1. To make the dough: Add the yeast to the bowl of a stand mixer. Add the water stirring to dissolve the yeast. Allow the yeast to rest for 5 minutes or until it becomes creamy. Add the olive oil and then gradually stir in 1 cup of flour with a wooden spoon or rubber spatula.
  2. Scrape down the sides of the bowl, cover and let the sponge rest and rise in a warm place (about 85 degrees) for 1½ hours. I use my microwave as a proofing oven. It is very warm inside when I keep the task light on underneath. Be sure your dough is free from drafts. The sponge should double in volume and become very bubbly.
  3. Use a rubber spatula to deflate the sponge and fit the mixer with the dough hook. Add 1 cup of flour and the salt to the sponge and mix on low for 2 or 3 minutes. Increase the speed to medium and add a tablespoon flour, one at a time, if needed to help bring the dough together. It should be cleaning the sides of your mixer bowl. Continue to knead on medium for another 5 minutes or until the dough is smooth and elastic but still a little tacky.
  4. Transfer the dough to a lightly oiled mixing bowl and turn it to make sure all sides are moistened with oil. Cover the bowl with plastic wrap and allow it to rest in a warm location for another 1½ hours. The dough should double in volume and hold an impression when you gently poke it with a finger.
  5. While the dough is proofing, melt the butter in a large skillet over medium heat. Add the onions and cook, stirring often, 20 minutes or until golden brown. Set aside.
  6. When you are ready to make the pizzas preheat oven to 425 degrees. Place a pizza stone in the oven while it pre-heats. Cut two pieces of parchment paper to fit the pizza stone.
  7. Turn the dough out onto a lightly flour work surface. Divide the dough into 6 pieces. Cover 3 pieces with plastic wrap while working with the remaining dough. Press each piece into a 6-8 inch round. Don't knead the dough or overwork it, just press it gently into the desired shape.
  8. Place the three mini-pizzas on a piece of parchment paper set on a pizza peel or rimless baking sheet. Brush the edges with olive oil, then top each with a portion of the brie cheese, caramelized onions, walnut pieces and blackberries, cut side down.
  9. Bake for 12-14 minutes or until golden brown. Repeat with the remaining pizza dough.
  10. Just before serving sprinkle each pizza with a little salt, fresh ground black pepper, arugula and a drizzle of balsamic vinegar. Serve immediately.
 
Notes
Adapted from a recipe on Southern Living
Substitute homemade pizza dough with store-bought dough, pita bread or naan if desired