Pancetta & Arugula Polenta Pizzettes


  • 1 medium fennel bulb, cut into chunks
  • 1 1/2 cups Bertolli® Classico™ Olive Oil, divided
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 cup Bertolli® Vodka Sauce made with Fresh Cream
  • 2 Tbsp. fresh sage leaves
  • 1 package (16 oz.) prepared polenta, cut into 1/2-inch-thick slices
  • 3 ounces arugula, coarsely chopped
  • 1/2 cup finely chopped pancetta
  • 1/2 cup finely chopped cremini mushrooms
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 400°.
  2. Arrange fennel on baking sheet in single layer. Drizzle with 1 tablespoon Olive Oil, then season with salt and pepper. Roast 40 minutes or until fennel is tender and golden; cool 5 minutes. Decrease oven to 350°.
  3. Process fennel, Sauce and sage in blender or food processor until smooth; set aside.
  4. Heat remaining Olive Oil in 12-inch nonstick skillet over medium heat and cook polenta, a few at a time, turning once, 12 minutes or until lightly browned. (Use more Olive Oil as needed). Arrange on baking sheet lined with parchment paper or aluminum foil.
  5. Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheeses. Bake 8 minutes or until cheese is melted and polenta is heated through.