Pancetta & Arugula Polenta Pizzettes

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