Pear Gorgonzola Pickled Walnut Pizzettes (Printable version)

Mini pizzas with sweet pears, creamy Gorgonzola, tangy pickled walnuts on crisp golden bases. Ready in 35 minutes.

# What You’ll Need:

→ Dough

01 - 8.8 oz pizza dough, store-bought or homemade

→ Toppings

02 - 1 large ripe pear, thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 6 pickled walnuts, thinly sliced
05 - 1 tablespoon olive oil
06 - 1 teaspoon fresh thyme leaves
07 - Freshly ground black pepper to taste

→ To Serve

08 - 1 tablespoon honey, optional for drizzling
09 - Fresh arugula leaves, optional

# Directions:

01 - Preheat oven to 430°F and line a baking tray with parchment paper. Roll out pizza dough to 0.2 inch thickness. Using a 2.75 inch round cutter, cut out 12 circles and place on prepared baking tray.
02 - Lightly brush each dough round with olive oil. Arrange pear slices evenly over each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Sprinkle with fresh thyme and black pepper.
03 - Bake for 12 to 15 minutes until edges are golden and crisp and cheese is bubbling.
04 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Tips:

01 -
  • They look like you spent an hour but come together faster than most people finish their first glass of wine.
  • The contrast between sweet pear, sharp Gorgonzola, and tangy pickled walnuts creates a flavor that feels restaurant quality without any fuss.
  • Perfect for using up odds and ends in your fridge while still impressing guests who think you planned everything.
02 -
  • Slicing the pears too thick makes them steam instead of roast, leaving you with mushy fruit and a soggy base.
  • Don't skip preheating the oven fully or the dough will bake unevenly, with pale centers and burnt edges.
  • If your Gorgonzola is especially creamy, crumble it while it's cold so it holds its shape better on the dough.
03 -
  • Roll the dough on a lightly floured surface and turn it often to prevent sticking, but don't overdo the flour or the base will taste dry.
  • If your oven runs hot, drop the temperature to 200°C and add a couple of minutes to avoid burning the cheese before the dough crisps.
  • Let the pizzettes rest for a minute after pulling them from the oven so the toppings settle and you don't burn your tongue on molten Gorgonzola.
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