Pear Gorgonzola Pickled Walnut Pizzettes (Printable)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts atop crispy 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

→ For Serving

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 inch 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 until the edges are golden and crisp and the cheese is bubbling.
06 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Tips:

01 -
  • They look like you spent hours, but you can have them on the table in half an hour.
  • The sweet, salty, tangy balance feels sophisticated without being fussy.
  • You can prep the toppings ahead and assemble just before guests arrive.
  • Every bite delivers that crispy-creamy-juicy contrast that makes people reach for seconds.
02 -
  • Do not skip letting the dough come to room temperature, cold dough fights back and shrinks in the oven.
  • Slice the pears thinly and evenly so they cook at the same rate and do not make the base soggy.
  • If your pickled walnuts are large, chop them smaller so the flavor distributes better across each bite.
  • Watch the oven closely in the last few minutes, the line between golden and burnt is thin.
03 -
  • Pre-bake the dough rounds for 5 minutes before adding toppings if you want an extra-crisp base.
  • Use a mandoline to slice the pears paper-thin for elegant, even layers.
  • Make a double batch and freeze half unbaked, then bake straight from frozen when guests show up unexpectedly.
  • A tiny pinch of flaky sea salt on top right before serving makes all the flavors pop.
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