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It’s well known that I adore pizza and especially love to make my own dough. Â However, the combination of toppings is the “shining star” in these Blackberry & Brie Mini-Pizzas. Â 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
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!
Kennedy Cole| KCole's Creative Corner
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! 😀
Tricia Buice
Thank you Kennedy – hope you are doing great!
Larry
What Cheri said
Tricia Buice
Thanks Larry (and Cheri!)
Linda | The Baker Who Kerns
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!
Tricia Buice
This mini-pizza was a super pleasant surprise! Thank you for stopping by and for commenting!
Amy@Frugale.org
Wow, these look great, perfect for entertaining.
Tricia Buice
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!
Muna Kenny
Your mini pizzas are just adorable! Your recipes and clicks always make me smile 🙂
Tricia Buice
Thank you Muna – hope you are doing great!
Wendy
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!
Tricia Buice
You are so sweet Wendy! I could not believe how wonderful these ingredients played off one another – a memorable recipe for sure!
Kokodynia
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 🙂
Tricia Buice
Brie cheese and blackberries are so perfect together – hope you will give it a try!
Dom
just absolutely stunning! What a beautiful idea… I love the thought of the sweet onions and the sour blackberries… oh this is too good!
Tricia Buice
Thank you Dom – that is so sweet 🙂
Diane (Created by Diane)
I think this is the PRETTIEST pizza ever and it must taste amazing!
Tricia Buice
Thank you Diane! It is very delicious – I’ve made it several times and loved each and every bite!
Monique
I love your pizza posts..we are having that tonight..should have bought blackberries to make these!
Tricia Buice
Thank you Monique! Hope you enjoyed your pizza. I could live on this stuff 🙂 Happy weekend!
Karen (Back Road Journal)
I never would have thought of this combination and they are so pretty.
Tricia Buice
It really works – so tasty Karen – have a wonderful weekend!
Monica
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…
Tricia Buice
That is so sweet Monica – thank you very much! They are delicious
Gerlinde @ Sunnycovechef
Darn, I would have made this amazing looking little pizzas for my book club meeting tonight if I had seen this post earlier.
Tricia Buice
Tuck this away for another day Gerlinde – it is a keeper! Thanks so much 🙂
Sheena @ Noshtastic
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 🙂
Tricia Buice
That is so true Sheena – thanks for stopping by!
Chris Scheuer
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!
Tricia Buice
Pretty food just tastes better doesn’t it Chris? Hope you are having a wonderful adventure 🙂
Summer
I am so in love with these cute little pizzas ♥
summerdaisy.net
Tricia Buice
Thanks Summer!
Angie@Angie's Recipes
Those pizzas look so very inviting with the combo of berries and brie! An excellent recipe, Tricia.
Tricia Buice
Thank you Angie – we try to eat less dairy these days – but occasionally we have to eat some cheese!
cheri
Hi Tricia, Wow! these are works of art, love the flavor combination you used…….brie, blackberries and walnuts, yum!
Tricia Buice
Thanks Cheri – hope you are feeling better every day!
sue|theviewfromgreatisland
This is pizza like I’ve never had it before, what beautiful colors!
Tricia Buice
Thank you Sue – they are so good!
Jennifer @ Seasons and Suppers
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 🙂
Tricia Buice
You are going to love them Jennifer! I am amazed at how much we love them – have a great week.