It’s well known that I adore pizza and especially love to make my own dough. However, the combination of toppings is the “shining star” in these Blackberry & Brie Mini-Pizzas. Even if you don’t make homemade pizza dough, gather these ingredients together and put them on top of a naan or pita bread and wow your friends and family (and yourself!)
Amazing … delicious … surprising … and wow, are a few of the superlatives that come to mind when describing this combination of flavors and textures. We’ve tested them a few times … who am I kidding? We’ve devoured them a few times, tweaked them a little and declared these pizza perfection!
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.
Ripe,juicy fruit and creamy brie are always a good idea but adding sweet caramelized onions is such a perfect touch. Can you tell I loved these mini-pizzas?
I hope you will too!
Don’t forget to PIN to your favorite pizza board!
- 3/4 teaspoon active dry yeast
- 3/4 cup tepid water about 80 degrees
- 1 tablespoon olive oil
- 1 cup unbleached all-purpose flour
- The sponge
- 1 cup unbleached all-purpose flour plus 2 tablespoons if needed
- 1 1/2 teaspoon table salt
- 2 tablespoons unsalted butter
- 1 large onion sliced
- 1 tablespoon extra virgin olive oil
- 8 ounces Brie cheese trimmed of outer rim
- 1/2 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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Bake for 12-14 minutes or until golden brown. Repeat with the remaining pizza dough.
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Just before serving sprinkle each pizza with a little salt, fresh ground black pepper, arugula and a drizzle of balsamic vinegar. Serve immediately.
Adapted from a recipe on Southern Living
Substitute homemade pizza dough with store-bought dough, pita bread or naan if desired
I love to bake and working with dough is a very therapeutic exercise for me. If calories didn’t count and fat grams and carbs didn’t exist, what would you make and eat anytime you wanted? Pizza is at the top of the list for me and this fruit covered cheesy pie will come to mind 🙂 Hope you have a wonderful day and thanks so much for stopping by!
Tricia
These are the most beautiful pizzas Tricia and I’m loving the toppings!! The colour of those blackberries is amazing, especially with the arugula. I’m definitely trying this 🙂
You are going to love them Jennifer! I am amazed at how much we love them – have a great week.
This is pizza like I’ve never had it before, what beautiful colors!
Thank you Sue – they are so good!
Hi Tricia, Wow! these are works of art, love the flavor combination you used…….brie, blackberries and walnuts, yum!
Thanks Cheri – hope you are feeling better every day!
Those pizzas look so very inviting with the combo of berries and brie! An excellent recipe, Tricia.
Thank you Angie – we try to eat less dairy these days – but occasionally we have to eat some cheese!
I am so in love with these cute little pizzas ♥
summerdaisy.net
Thanks Summer!
These pizzas not only sound incredibly delicious they are GORGEOUS. I’d say too pretty to eat but then I’d be a liar, I would not be able to resist!
Pretty food just tastes better doesn’t it Chris? Hope you are having a wonderful adventure 🙂
They look just perfect and such great flavors! I love to make my own pizza dough too, it’s so much better than store bought pizza bases, especially if you are gluten free like me then the ready made ones are barely edible 🙂
That is so true Sheena – thanks for stopping by!
Darn, I would have made this amazing looking little pizzas for my book club meeting tonight if I had seen this post earlier.
Tuck this away for another day Gerlinde – it is a keeper! Thanks so much 🙂
They say you eat with your eyes first and I agree. And my eyes are telling my stomach that this pizza is spectacular It’s almost too pretty to eat but the combination of toppings sounds incredible. It’s got to be so amazing…
That is so sweet Monica – thank you very much! They are delicious
I never would have thought of this combination and they are so pretty.
It really works – so tasty Karen – have a wonderful weekend!
I love your pizza posts..we are having that tonight..should have bought blackberries to make these!
Thank you Monique! Hope you enjoyed your pizza. I could live on this stuff 🙂 Happy weekend!
I think this is the PRETTIEST pizza ever and it must taste amazing!
Thank you Diane! It is very delicious – I’ve made it several times and loved each and every bite!
just absolutely stunning! What a beautiful idea… I love the thought of the sweet onions and the sour blackberries… oh this is too good!
Thank you Dom – that is so sweet 🙂
I find this recipe a bit extraordinary and new for me, because of the combination of cheese and blackberries. It sounds delicious and I think I will try one day! I` m sure these modern little pizzas are yummy 🙂
Brie cheese and blackberries are so perfect together – hope you will give it a try!
A feast of the senses! The colors are beautiful. I can almost smell the onions and toasty dough. And the flavors…..Fruit and brie is always a good thing. Adding the onions and arugula takes these little pizzas over the top!
You are so sweet Wendy! I could not believe how wonderful these ingredients played off one another – a memorable recipe for sure!
Your mini pizzas are just adorable! Your recipes and clicks always make me smile 🙂
Thank you Muna – hope you are doing great!
Wow, these look great, perfect for entertaining.
I think so too Amy – making them on a naan or pita would be so easy and the onions can be made ahead. A good reason to throw a party!
The combination of toppings here really is stellar! I am also a huge fan of mini pizzas. AND caramelized onions, I mean how you could you not resist! It just amazes me how well sweet and savory go so well together here!
This mini-pizza was a super pleasant surprise! Thank you for stopping by and for commenting!
What Cheri said
Thanks Larry (and Cheri!)
These look fabulous! I bet that brie and blackberries are such a great creamy and tart combination! Plus, you can’t go wrong with a little balsamic vinegar 😉 Thanks for sharing, Tricia! 😀
Thank you Kennedy – hope you are doing great!
Your mini pizzas sound exceptional! I’d be happy to taste test them a few times too!
Thanks Beth – we couldn’t help ourselves and they even tasted wonderful the next day. Leftover pizza is always great – have a wonderful week!
These are beautiful! I do love brie with fruit in puff pastry; this would make it dinner instead of having to plan a party. Perfect!
Thanks Barbara – these are very good – hope you get the chance to make them!
Playing catch-up after some vacation time 🙂 These are almost too pretty to eat, Tricia, but I sure would love to try! Love the touch of onion and arugula! Delish!
Vacation is wonderful – hope you had a great time. Thanks for stopping in!
Sometimes the simplest of dishes are the best! I love everything about this pizza and the fact that you can serve it as an appetizer, brunch, lunch or dinner. So pretty!
Thanks so much Vicki! Hope you have a wonderful weekend.