Pear Gorgonzola Pickled Walnut Pizzettes

The smell of caramelizing pears hit me halfway through a dinner party prep, and I nearly forgot I had pizzettes in the oven. That panic turned into the best accident—edges perfectly crisp, cheese bubbling just right. My guests hovered around the tray before I could even plate them. I learned that night that fancy doesn't mean fussy, and sometimes the smallest bites steal the whole show.

I made these for a book club once, mostly because I had leftover Gorgonzola and a jar of pickled walnuts I'd been too curious not to buy. One friend said they tasted like something from a wine bar in Tuscany. Another asked if I'd trained as a chef. I didn't correct either of them. Sometimes you just let a recipe do the talking.

Ingredients

• Pizza dough (250 g): Store bought works beautifully here, and I've never had anyone notice the difference when the toppings are this bold.
• Ripe pear (1 large, thinly sliced): Go for Bosc or Anjou, firm enough to slice thin but sweet enough to balance the sharpness of the cheese.
• Gorgonzola cheese (100 g, crumbled): Its creamy, tangy punch is the star, use the dolce variety if you want it milder.
• Pickled walnuts (6, thinly sliced): These little gems add a vinegary bite and dark, mysterious flavor you can't get anywhere else.
• Olive oil (1 tbsp): Brushing the dough before baking gives you that golden, crispy base.
• Fresh thyme leaves (1 tsp): A whisper of earthiness that ties the sweet and savory together.
• Freshly ground black pepper: Just a crack or two, it sharpens everything without shouting.
• Honey (1 tbsp, optional): A drizzle at the end makes the pears sing.
• Fresh arugula leaves (optional): A handful on top adds peppery freshness and makes them look like they came from a bistro.

Instructions

Preheat and Prep:

Set your oven to 220°C (430°F) and line a baking tray with parchment paper. This keeps cleanup easy and prevents sticking.

Shape the Dough:

Roll the dough to about 0.5 cm thickness, then cut out 12 circles using a 7 cm round cutter. Arrange them on the tray with a little space between each one.

Brush with Oil:

Lightly brush each round with olive oil. This step is small but it makes all the difference for that crisp, golden finish.

Add the Toppings:

Layer on thin pear slices, then scatter crumbled Gorgonzola and sliced pickled walnuts over each pizzette. Finish with thyme leaves and a grind of black pepper.

Bake Until Golden:

Slide the tray into the oven and bake for 12 to 15 minutes, until the edges are crisp and the cheese is bubbling. Your kitchen will smell incredible.

Finish and Serve:

Pull them out, drizzle with honey if you like, and top with fresh arugula. Serve them warm, straight from the tray if you're feeling casual.

Pin It

The first time I served these, my neighbor picked one up, took a bite, and just stood there chewing with her eyes closed. She didn't say anything for a solid ten seconds. Then she grabbed two more and told me I wasn't allowed to move away. That's when I knew this recipe was a keeper.

Choosing Your Pear

Bosc pears hold their shape beautifully under heat and their honeyed sweetness doesn't turn mushy. Anjou works too, especially if you like a softer texture. I once used overly ripe Bartletts and ended up with pear puddles, which tasted fine but looked like a toddler's art project. Firm is your friend here.

Swapping the Cheese

Gorgonzola is classic, but Stilton brings a richer funk and Roquefort amps up the salt. I tried goat cheese once for a friend who hates blue cheese, and while it was tasty, it missed that bold punch. If you go milder, consider adding a pinch of sea salt or a splash of balsamic to bring back some edge.

Make Ahead Magic

You can roll and cut the dough rounds up to a day ahead, just stack them between parchment and keep them in the fridge. When guests arrive, brush, top, and bake. It feels like wizardry but it's just smart timing.

• Store unbaked, topped pizzettes in the fridge for up to two hours before baking.
• Leftover baked pizzettes reheat surprisingly well in a hot oven for five minutes.
• Freeze unbaked dough rounds for up to a month and thaw before topping.

Pin It

These little pizzettes prove that elegance doesn't need hours or culinary school. Just good ingredients, a hot oven, and the confidence to let simple things shine.

Recipe FAQs

→ Can I use a different cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with other blue cheeses like Stilton or Roquefort for a similar flavor profile. For a milder option, try creamy goat cheese or fontina.

→ What can I use if I can't find pickled walnuts?

Regular toasted walnuts work well as a substitute. Add a drizzle of balsamic glaze to mimic the tangy complexity that pickled walnuts provide.

→ Can I make the dough ahead of time?

Absolutely. You can prepare or purchase the dough up to 24 hours in advance and keep it refrigerated. Let it come to room temperature for 15 minutes before rolling.

→ How do I prevent the pears from making the pizzettes soggy?

Slice the pears thinly and pat them dry with paper towels before placing them on the dough. Baking at high temperature also helps achieve a crisp base.

→ What wine pairs best with these pizzettes?

A crisp Italian white wine like Pinot Grigio or Soave complements the sweet pears and bold Gorgonzola beautifully. Prosecco is also an excellent choice for celebrations.

→ Can these be made in advance for a party?

You can prepare the dough rounds and slice the toppings ahead of time. Assemble and bake just before serving for the best texture and flavor. They're best enjoyed warm.