Pear Gorgonzola Pickled Walnut Pizzettes

I used to think appetizers had to be complicated until a neighbor showed up at a potluck with something that looked elegant but took her less time than I'd spent fussing over cheese cubes. She'd combined fruit, cheese, and something briny on tiny rounds of dough, and everyone circled back for seconds. That night I scribbled notes on a napkin, determined to crack the code of effortless sophistication, and these little pizzettes became my answer.

The first time I made these for a book club meeting, I watched three friends who claimed they hated blue cheese reach for thirds. One admitted she'd only come for the discussion but stayed for the food. I realized then that the right combination can change minds, and sometimes the best conversations happen around a tray of warm, golden bites that disappear before anyone notices.

Ingredients

• Pizza dough (250 g): Store bought works beautifully here and saves you from activating yeast on a busy afternoon, though homemade dough adds a slight chew that's worth it if you have extra time.
• Ripe pear (1 large, thinly sliced): Look for pears that yield slightly to gentle pressure, firm enough to slice cleanly but sweet enough to balance the cheese without turning mushy in the oven.
• Gorgonzola cheese (100 g, crumbled): The creamy, pungent bite is what makes these memorable, and crumbling it yourself ensures uneven chunks that melt into pockets of richness.
• Pickled walnuts (6, thinly sliced): These dark, tangy gems bring an unexpected complexity that regular walnuts can't match, though a splash of balsamic over toasted walnuts works in a pinch.
• Olive oil (1 tbsp): Brushing the dough before topping prevents sogginess and adds a subtle richness that crisps the edges perfectly.
• Fresh thyme leaves (1 tsp): A little herbal brightness cuts through the richness and makes the whole tray smell like an Italian countryside kitchen.
• Freshly ground black pepper: A few twists add just enough heat to wake up the sweet and creamy elements without overwhelming them.
• Honey (1 tbsp, optional): A light drizzle after baking bridges the salty and sweet in a way that feels indulgent and intentional.
• Fresh arugula leaves (optional): A handful on top adds peppery freshness and makes the pizzettes look like they came from a bistro.

Instructions

Prepare the oven and tray:

Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper so the bottoms crisp without sticking. This high heat is key to getting golden edges in under fifteen minutes.

Cut the dough rounds:

Roll the dough to about half a centimeter thick, then use a round cutter to stamp out twelve circles and arrange them on the tray with a little space between each. If the dough springs back, let it rest for a minute before cutting.

Brush with oil:

Lightly coat each round with olive oil using a small brush or your fingertips. This step keeps the toppings from making the base soggy and adds a beautiful sheen.

Add the toppings:

Layer thin pear slices on each round, then scatter crumbled Gorgonzola and pickled walnut slices evenly across the tops. Finish with a sprinkle of thyme leaves and a few grinds of black pepper.

Bake until golden:

Slide the tray into the hot oven and bake for twelve to fifteen minutes, watching for bubbling cheese and crisp, golden edges. The smell will tell you when they're ready before the timer does.

Finish and serve:

Pull them out, drizzle with honey if you like things on the sweeter side, and scatter arugula leaves over the top for color and bite. Serve them warm while the cheese is still gooey.

Pin it

There was an evening when I served these at a last minute gathering, and a quiet guest who rarely spoke up asked for the recipe twice before leaving. She told me later she'd made them for her own dinner party and felt like a different kind of host, the kind who makes things look easy. That's when I understood these little pizzettes do more than feed people, they give you a story to carry into your own kitchen.

Choosing Your Cheese

Gorgonzola has a creamy, almost sweet funk that plays well with fruit, but I've swapped it for Stilton when I wanted something crumblier and Roquefort when I craved a sharper, saltier punch. Each cheese shifts the personality of the pizzette slightly, so it's worth experimenting based on what's in your fridge or what your crowd prefers. If someone wrinkles their nose at blue cheese, a mild goat cheese with a drizzle of balsamic can win them over without losing the sophistication.

Working with Pickled Walnuts

Pickled walnuts are one of those ingredients that sound fancy but are just walnuts preserved in spiced vinegar, giving them a deep, tangy edge that regular nuts lack. If you can't find them, toasting plain walnuts and tossing them with a little balsamic glaze mimics that contrast, though it won't have quite the same mysterious depth. I've also used capers in a pinch, which brought a briny sharpness that worked surprisingly well alongside the pear and cheese.

Serving and Pairing Ideas

These pizzettes shine as a passed appetizer at parties, but I've also served them on a wooden board with a simple green salad for a light lunch that feels more special than it is. They pair beautifully with a crisp Italian white like Pinot Grigio or a sparkling Prosecco, though I've enjoyed them just as much with a bold red when the mood called for it. Leftovers, if there are any, can be reheated in a hot oven for a few minutes to bring back the crispness.

• Make the dough rounds ahead and keep them chilled until you're ready to top and bake.
• Double the batch if you're feeding a crowd because they vanish faster than you'd expect.
• Try adding a handful of crushed pistachios on top for extra crunch and a pop of green.

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There's something quietly satisfying about pulling a tray of these from the oven and watching people's faces light up before they've even tasted one. Keep a batch in your back pocket for the moments when you want to feel capable and generous without breaking a sweat.

Recipe Questions & Answers

→ Can I use a different cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with blue Stilton or Roquefort for similar creamy, tangy flavor profiles. These cheeses melt beautifully and complement the sweet pears equally well.

→ What can I use if I don't have pickled walnuts?

Regular walnuts work well as a substitute. Add a splash of balsamic glaze to recreate the tangy complexity that pickled walnuts provide.

→ How do I prevent the dough from getting soggy?

Brush the dough lightly with olive oil before adding toppings, and avoid overloading with ingredients. Baking at high temperature (220°C) ensures the base crisps up quickly while the toppings cook.

→ Can these pizzettes be made ahead of time?

You can prepare the dough rounds and slice the toppings ahead. Assemble and bake just before serving for the best crispy texture and warm, melted cheese.

→ What type of pear works best?

Use ripe but firm pears like Bosc, Anjou, or Bartlett. They should be sweet and hold their shape when sliced thinly and baked.

→ What wine pairs well with these pizzettes?

A crisp Italian white wine like Pinot Grigio or Vermentino complements the creamy cheese and sweet pears beautifully. The acidity balances the richness perfectly.