Pear Gorgonzola Pickled Walnut Pizzettes (Print Version)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden bases—elegant appetizer ready in 35 minutes.

# What to Use:

→ Dough

01 - 8.8 oz store-bought or homemade pizza dough

→ Toppings

02 - 1 large ripe pear, thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 6 pickled walnuts, thinly sliced
05 - 1 tablespoon extra virgin 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

# How to Prepare:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Roll out pizza dough to approximately 0.2 inch thickness. Using a 2.75 inch round cutter, cut out 12 circles and arrange on the prepared baking tray.
03 - Lightly brush each dough round with olive oil.
04 - Distribute pear slices evenly over each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Finish with fresh thyme and freshly ground black pepper.
05 - Bake for 12 to 15 minutes until edges are golden and crisp with bubbling cheese.
06 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve while warm.

# Expert Advice:

01 -
  • They look elegant but come together faster than you'd expect, making them perfect for last minute hosting.
  • The combination of sweet pear, sharp Gorgonzola, and briny pickled walnuts creates a flavor that feels restaurant worthy without any fuss.
02 -
  • Don't overload the pizzettes with toppings or the dough won't crisp properly, less is more here.
  • If your pear slices are too thick, they won't soften enough in the oven and can taste raw, aim for paper thin.
03 -
  • Let the dough come to room temperature before rolling it out, it'll be much easier to work with and won't shrink as much.
  • If you want extra crispness, prebake the dough rounds for three minutes before adding toppings, then finish baking with everything on top.
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