Pin It My cousin brought pickled walnuts back from a market in Yorkshire, and I had no idea what to do with them until a cheese board turned into an impromptu cooking experiment. The sharpness of those walnuts against creamy Gorgonzola and sweet pear was so unexpectedly good that I rushed to roll out dough scraps I had in the fridge. What started as curiosity became these little pizzettes, and now they're my secret weapon whenever I need to impress without breaking a sweat.
I made these for a small dinner party last autumn, and watching everyone go quiet after the first bite told me everything I needed to know. One friend actually asked if I'd taken a cooking class, which made me laugh because the whole thing came together while I was still in my weekend sweats. Sometimes the best recipes are the ones that feel effortless but taste like you tried.
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Ingredients
- Pizza dough: Store-bought works beautifully here, saving time without sacrificing texture, just let it come to room temperature so it rolls easily.
- Ripe pear: Look for one that yields slightly to pressure, firm enough to slice thin but sweet enough to caramelize at the edges.
- Gorgonzola cheese: The creaminess melts into pockets of tangy richness, use dolce if you want it milder or piccante for sharper flavor.
- Pickled walnuts: These dark, tangy beauties add a briny depth you cannot get from regular nuts, slice them thin so every pizzette gets a bit.
- Olive oil: Brushing the dough before baking gives you that golden, crisp base.
- Fresh thyme: Just a little goes a long way, the earthy note ties everything together.
- Black pepper: Freshly ground adds a subtle heat that wakes up the sweetness.
- Honey: Optional, but a drizzle at the end makes the flavors sing.
- Arugula: A handful of peppery greens on top adds freshness and a pop of color.
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Instructions
- Get the oven ready:
- Preheat to 220°C (430°F) and line your baking tray with parchment so nothing sticks. A hot oven is key to crisp edges.
- Cut the rounds:
- Roll your dough to about half a centimeter thick, then use a round cutter to stamp out 12 circles. Gather scraps and re-roll if needed.
- Brush with oil:
- Lightly coat each dough round with olive oil using a pastry brush. This seals the base and adds flavor.
- Layer the toppings:
- Arrange thin pear slices on each round, then scatter Gorgonzola crumbles and pickled walnut slices. Finish with thyme leaves and a twist of black pepper.
- Bake until golden:
- Slide the tray into the oven for 12 to 15 minutes, watching for bubbling cheese and crisp, golden edges. The smell will tell you when they are ready.
- Finish and serve:
- Pull them out, drizzle with honey if you like, and top with fresh arugula. Serve them warm while the cheese is still molten.
Pin It The first time I served these, someone said they tasted like something you would get at a wine bar in Rome, and I have been chasing that compliment ever since. There is something about the way the pear softens and the Gorgonzola melts into little pools that makes these feel special, even on a random Tuesday.
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Choosing Your Cheese
Gorgonzola dolce is my go-to because it is creamy and mild, but if you love bold blue cheese, try piccante or even Roquefort. Stilton works too, especially if you want a drier crumble that holds its shape. The key is balancing the sharpness with the sweetness of the pear, so taste your cheese first and adjust the honey drizzle accordingly.
When You Cannot Find Pickled Walnuts
Pickled walnuts are magical, but I know they are not always easy to track down. If you are stuck, toast regular walnuts until fragrant, chop them roughly, and toss with a splash of balsamic vinegar and a pinch of sugar. It will not be identical, but you will get that tangy, earthy contrast that makes the pizzettes interesting.
Serving and Pairing Ideas
I love putting these out on a wooden board with a glass of chilled Pinot Grigio or a light Prosecco. They are perfect as a pre-dinner nibble, but I have also served them alongside a simple salad for a light lunch. If you are feeling fancy, add a drizzle of truffle oil or a few shavings of Parmesan on top.
- Pair with a crisp white wine or sparkling cider for contrast.
- Serve on a platter with extra arugula and a small bowl of honey for drizzling.
- These are best eaten within an hour of baking while the base is still crisp.
Pin It These little pizzettes prove that you do not need a long ingredient list to make something memorable. Just good cheese, ripe fruit, and a willingness to let simple things shine.
Recipe Questions & Answers
- → Can I use a different cheese instead of Gorgonzola?
Yes, blue Stilton or Roquefort work wonderfully as alternatives, offering similar creamy texture and bold flavor profiles that complement the sweet pears.
- → What can I substitute for pickled walnuts?
Regular walnuts with a splash of balsamic glaze make an excellent substitute, providing nutty crunch with a touch of acidity to balance the sweetness.
- → How do I prevent the dough from getting soggy?
Brushing the dough lightly with olive oil before adding toppings creates a barrier, and baking at high temperature ensures a crisp, golden base.
- → Can these be made ahead of time?
These are best served fresh from the oven while the cheese is bubbling and the crust is crisp, but you can prepare the dough rounds in advance.
- → What type of pear works best?
Ripe but firm pears like Bartlett or Bosc hold their shape during baking while providing natural sweetness that balances the tangy cheese beautifully.
- → Can I make these gluten-free?
Absolutely, simply substitute the pizza dough with your preferred gluten-free dough alternative, ensuring it's rolled to the same thickness for even baking.
