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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!
Blackberry & Brie Mini Pizzas
Ingredients
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 (listed above)
- 1 cup unbleached all-purpose flour plus 2 tablespoons if needed
- 1 ½ 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
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.
- Scrape down the sides of the bowl, cover and let the sponge rest and rise in a warm place (about 85℉) 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.
- 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.
- 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.
- 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.
To make the pizzas:
- Preheat oven to 425℉. Place a pizza stone in the oven while it pre-heats. Cut two pieces of parchment paper to fit the pizza stone.
- 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.
- 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.
- Bake for 12-14 minutes or until golden brown. Repeat with the remaining pizza dough.
- Just before serving sprinkle each pizza with a little salt, fresh ground black pepper, arugula and a drizzle of balsamic vinegar. Serve immediately.
Recipe Notes
- Adapted from a recipe on Southern Living
- Substitute homemade pizza dough with store-bought dough, pita bread or naan if desired
Nutrition
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
Penny
I can’t wait to try this recipe! I don’t have a pizza stone, so I’m hoping it will still work for me!
Tricia Buice
Enjoy Penny. I’m sure it will be fine.
Vicki Bensinger
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!
Tricia Buice
Thanks so much Vicki! Hope you have a wonderful weekend.
Susan
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!
Tricia Buice
Vacation is wonderful – hope you had a great time. Thanks for stopping in!
Barbara | Creative Culinary
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!
Tricia Buice
Thanks Barbara – these are very good – hope you get the chance to make them!
Beth
Your mini pizzas sound exceptional! I’d be happy to taste test them a few times too!
Tricia Buice
Thanks Beth – we couldn’t help ourselves and they even tasted wonderful the next day. Leftover pizza is always great – have a wonderful week!