Pear Gorgonzola Pickled Walnut Pizzettes (Printable)

Mini pizzas with sweet pears, creamy Gorgonzola, and tangy pickled walnuts. Ready in 35 minutes.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F and line a baking tray with parchment paper. Roll out pizza dough to approximately 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 circle with olive oil. Layer pear slices evenly over each base, followed by crumbled Gorgonzola and sliced pickled walnuts. Season with fresh thyme and freshly ground black pepper.
03 - Bake for 12 to 15 minutes until edges are golden and crisp with bubbling cheese.
04 - Remove from oven. Drizzle with honey and garnish with fresh arugula if desired. Serve warm.

# Expert Suggestions:

01 -
  • They look like you spent hours, but the whole thing comes together in half an hour.
  • The flavor balance between sweet pear, sharp Gorgonzola, and tangy pickled walnuts is unexpectedly addictive.
  • Perfect for serving at parties because everyone can grab one without needing a plate or fork.
  • You can prep the dough rounds ahead and just assemble before guests arrive.
02 -
  • Do not skip preheating the oven fully or the dough will turn soft and pale instead of crisp and golden.
  • Slice the pear thinly and evenly so it cooks at the same rate and does not release too much moisture.
  • If your pickled walnuts are very large, slice them thin so their tangy flavor distributes without overwhelming any single bite.
  • Let the pizzettes cool for just a minute before serving so the cheese sets slightly and does not slide off.
03 -
  • Roll the dough evenly so all the pizzettes bake at the same rate and you do not end up with some burnt and others undercooked.
  • Do not overload the toppings or the dough will not crisp properly and the center will stay soggy.
  • A tiny drizzle of balsamic reduction instead of honey can add a deeper, more savory finish if you prefer less sweetness.
  • Use a pizza stone if you have one for an even crispier base, just preheat it well before transferring the rounds.
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