Pear Gorgonzola Pickled Walnut Pizzettes (Printable Version)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden dough. Elegant appetizer ready in 35 minutes.

# What You 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

# How To Make It:

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

# Expert Advice:

01 -
  • They look fancy but come together faster than you can finish a glass of wine.
  • The contrast between creamy Gorgonzola, crisp pear, and tangy walnut hits every taste note at once.
  • You can prep the dough circles ahead and bake them right before guests arrive.
  • They work just as well for a casual Friday night as they do for a dinner party.
02 -
  • Don't skip preheating the oven, a hot start is what makes the crust crisp instead of chewy.
  • Slice the pears thin enough that they soften slightly in the oven but still hold their shape.
  • If your pickled walnuts are whole, slice them thinly so their flavor distributes evenly without overpowering each bite.
  • Let the dough come to room temperature before rolling, cold dough will shrink back and frustrate you endlessly.
03 -
  • Roll the dough on a lightly floured surface but don't overdo it, too much flour makes the crust dry and tough.
  • Use a fork to dock the dough circles before adding toppings if you want an even flatter, crispier base.
  • Make a double batch and freeze the unbaked, topped pizzettes on a tray, then transfer to a bag and bake straight from frozen when guests arrive.
  • A drizzle of aged balsamic instead of honey adds a deeper, more sophisticated sweetness if you're feeling fancy.
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