Blackberry-Brie Pizzettas

• 2 tablespoons butter
• 1 large sweet onion, thinly sliced
• 1 medium-size fennel bulb, thinly sliced (optional)
• Parchment paper
• 2 tablespoons extra virgin olive oil, divided
• 12 ounces Brie cheese, trimmed and sliced*
• 1 1/2 cups fresh blackberries, halved
• 3/4 cup chopped toasted pecans
• 2 cups loosely packed fresh arugula
• 1/4 cup torn basil leaves
• 2 teaspoons balsamic vinegar

1. Preheat oven to 425u0b0. Melt butter in a large skillet over medium-high heat; add onion and, if desired, fennel, and cook, stirring often, 20 minutes or until golden brown.
2. Flour hands, and shape each Pizzetta Dough ball into a 6- to 8-inch round. Place each round on a small piece of parchment paper. Brush with 1 Tbsp. oil. Top dough rounds with cheese, next 2 ingredients, and onion mixture.
3. Place 4 pizzettas (on parchment paper) directly on oven rack, and bake at 425u0b0 for 12 to 14 minutes or until golden. Repeat with remaining dough rounds.
4. Toss together arugula, next 2 ingredients, and remaining 1 Tbsp. oil. Add salt and pepper to taste. Sprinkle baked pizzettas with arugula mixture just before serving.
5. *1 lb. store-bought pizza dough and 8 oz. sliced or shredded mozzarella cheese may be substituted.

butter, sweet onion, fennel, paper, extra virgin olive oil, cheese, fresh blackberries, pecans, arugula, torn basil, balsamic vinegar

Taken from www.myrecipes.com/recipe/blackberry-brie-pizzettas (may not work)