Pear, Bavarian Blue Cheese, Radicchio & Fennel Pizzettes

Ingredients

• 16 ounces fresh pizza dough
• all-purpose flour, to prep work surface
• 3 tablespoons extra virgin olive oil
• 1 small head radicchio, damaged outer leaves removed, halved, small core removed, thinly sliced (about 2 cups, loosely packed)
• 1/2 large onion, thinly sliced (about 2 cups, loosely packed)
• 1 large fennel bulb, fronds and stems removed, quartered and woody center removed, thinly sliced (about 2 cups, loosely packed)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• canola oil spray, to prep grill
• 2 tablespoons canola oil, to brush dough
• 4 ounces Bavaria Bleu cheese (bleu and brie blend), roughly chopped
• 3 Stemilt Bartlett pears, quartered, cored, stem removed, thinly sliced
• fresh ground black pepper
• 2 cups fresh arugula, loosely packed (or more, as preferred)