Pancetta & Arugula Polenta Pizzettes - Bertolli

Ingredients

• 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
• 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 pancetta (finely chopped)
• 1/2 cup cremini mushrooms, (finely chopped)
• 1 cup Gruyere cheese (shredded)
• 1 cup Mozzarella cheese (shredded)