Save My neighbor handed me a jar of homemade pickled walnuts one autumn afternoon, and I had no idea what to do with them. They sat in my fridge for weeks until I was prepping appetizers for a dinner party and spotted a lone pear on the counter. I remembered a pizzette I'd once had at a wine bar in Florence, and suddenly everything clicked. The tangy crunch of those walnuts against sweet pear and creamy Gorgonzola turned into the most talked-about dish of the night. Now I make these little bites whenever I want to impress without the stress.
I once served these at a book club meeting where everyone was supposed to bring something light. My friend Maria, who usually sticks to safe crowd-pleasers like crackers and cheese, asked for the recipe before we even discussed the book. She later told me she made them for her mother-in-law and finally earned some kitchen respect. There's something about the combination that feels elevated yet approachable, like you know what you're doing even if you're winging it.
Ingredients
- Pizza dough: Store-bought works beautifully here and saves you time, but if you have homemade dough resting in the fridge, even better—it rolls out like a dream and bakes up with more character.
- Ripe pear: Look for one that yields slightly when pressed but isn't mushy; Bosc or Anjou varieties hold their shape well and add a honey-like sweetness that balances the bold cheese.
- Gorgonzola cheese: The creamy, tangy funk of Gorgonzola is what makes these pizzettes unforgettable; crumble it yourself rather than buying pre-crumbled for better melt and flavor.
- Pickled walnuts: These dark, tangy jewels add a sharp, almost savory note that cuts through the richness; if you can't find them, regular walnuts with a drizzle of balsamic reduction work in a pinch.
- Olive oil: A light brush keeps the dough from drying out and adds a subtle fruity note that ties everything together.
- Fresh thyme leaves: Just a pinch brings an earthy, floral quality that makes the whole bite feel more refined.
- Black pepper: Freshly ground is essential here; it adds a gentle heat that wakes up the sweetness of the pear.
- Honey: Optional but magical—a thin drizzle after baking amplifies the caramelized edges and plays beautifully with the Gorgonzola.
- Fresh arugula: A handful of peppery greens on top adds color, crunch, and a fresh contrast to the warm, melty toppings.
Instructions
- Preheat and Prep:
- Set your oven to 220°C and line a baking tray with parchment paper so nothing sticks. The high heat is key to getting that crisp, golden base without drying out the toppings.
- Roll and Cut:
- Roll your dough out to about half a centimeter thick, then use a round cutter to stamp out 12 circles—don't twist the cutter, just press straight down for clean edges. Arrange them on the tray with a little space between each so they bake evenly.
- Brush with Oil:
- Lightly brush the top of each dough round with olive oil using a pastry brush or your fingers. This creates a barrier that keeps the dough crisp even under the toppings.
- Layer the Toppings:
- Place a few thin pear slices on each pizzette, then scatter crumbled Gorgonzola and sliced pickled walnuts over the top—don't overload them or the dough won't crisp up. Finish with a pinch of thyme and a few grinds of black pepper.
- Bake Until Golden:
- Slide the tray into the hot oven and bake for 12 to 15 minutes, watching for golden edges and bubbling cheese. The smell will tell you when they're ready—sweet, savory, and impossible to resist.
- Finish and Serve:
- Pull them out, drizzle with honey if you like things a little sweeter, and top with fresh arugula for color and bite. Serve them warm while the cheese is still gooey and the edges are crackling.
Save The first time I brought these to a party, a friend who's terrified of cooking asked if I'd gone to culinary school. I laughed and told her it was just dough, fruit, and cheese, but I think that's the magic of pizzettes—they feel special without requiring any fancy technique. Watching people's faces light up when they take that first bite never gets old.
Choosing Your Cheese
Gorgonzola is my go-to because it melts beautifully and has that creamy sharpness, but I've also used Stilton when I wanted something a little more crumbly and intense. Roquefort works too if you like a stronger, saltier punch. The key is finding a blue cheese that you actually enjoy eating on its own, because its flavor will only concentrate as it bakes.
Make-Ahead Magic
You can cut out the dough rounds and store them in the fridge for a few hours, covered with a damp towel so they don't dry out. Slice the pears and prep the toppings ahead too, keeping the pear in a bowl with a squeeze of lemon juice to prevent browning. When guests arrive, all you have to do is assemble and bake, which makes hosting feel like a breeze instead of a scramble.
Pairing and Serving Ideas
These pizzettes shine alongside a crisp Italian white wine like Pinot Grigio or a sparkling Prosecco, but I've also served them with a light red like Barbera and they held their own. If you're putting together a bigger spread, they pair beautifully with cured meats, olives, and a simple green salad.
- Serve them on a wooden board for a rustic, party-ready look.
- If you have leftover pizzettes, reheat them in a hot oven for a few minutes to restore the crispness.
- Try adding a sprinkle of crushed red pepper flakes if you like a hint of heat with your sweet and savory.
Save Every time I make these, I'm reminded that the best recipes are the ones that feel like they came from somewhere special, even if they were born from a jar of mystery walnuts and a bit of curiosity. They're proof that a few good ingredients and a hot oven can turn any evening into something worth remembering.
Questions & Answers
- → Can I use a different type of cheese instead of Gorgonzola?
Yes, you can substitute Gorgonzola with other blue cheeses like Stilton or Roquefort for a similar bold flavor profile. For a milder option, try 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 splash of balsamic glaze or a few drops of red wine vinegar to mimic the tangy complexity of pickled walnuts.
- → Can I prepare the dough circles in advance?
Absolutely. Cut the dough circles up to 2 hours ahead, place them on a baking tray covered with plastic wrap, and refrigerate until ready to top and bake.
- → How do I prevent the pizzettes from getting soggy?
Brush the dough lightly with olive oil before adding toppings to create a barrier. Also, slice the pears thinly and avoid overloading with cheese to maintain crispness.
- → What type of pear works best for this dish?
Ripe but firm pears like Bosc, Anjou, or Bartlett are ideal. They hold their shape during baking while providing natural sweetness that complements the savory cheese.
- → Can these be made ahead and reheated?
While best served fresh, you can bake them ahead and reheat in a 180°C oven for 5 minutes to restore crispness. Avoid microwaving as it will make them soggy.