Pear Gorgonzola Pickled Walnut Pizzettes (Printable Version)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts atop crisp golden bases for elegant entertaining.

# 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

# Steps:

01 - Preheat oven to 425°F and line a baking tray with parchment paper. Roll out pizza dough to 0.2 inches thickness. Using a 2.75-inch round cutter, cut out 12 circles and arrange on prepared tray.
02 - Lightly brush each dough round with olive oil. Layer 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 Insights:

01 -
  • They look fancy but come together in less time than it takes to watch a sitcom episode.
  • The sweet, salty, tangy balance makes every bite feel like a little flavor adventure.
  • You can prep the toppings ahead and assemble right before guests arrive.
  • Even picky eaters who claim they dont like blue cheese end up reaching for seconds.
02 -
  • Don't skip the parchment paper—I once tried using a lightly oiled tray and half the pizzettes stuck, tearing the bottoms and ruining the presentation.
  • Slice the pears as thin as you can; thick slices release too much moisture and make the dough soggy instead of crisp.
  • Let the dough come to room temperature before rolling if it's been chilled, or it will snap back and refuse to hold its shape.
03 -
  • Use a pizza stone if you have one—it makes the bottoms even crispier and gives you that wood-fired texture.
  • Don't overbake or the pears will turn mushy and lose their delicate sweetness; pull them out as soon as the cheese bubbles.
  • If pickled walnuts are hard to find, toast regular walnuts and toss them with a splash of sherry vinegar for a quick substitute.
Go Back