Pear Gorgonzola Pickled Walnut Pizzettes (Print Version)

Mini pizzas with sweet pears, creamy Gorgonzola, and tangy pickled walnuts. Ready in 35 minutes for 12 servings.

# What You 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

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Roll out pizza dough to approximately 0.2 inches thickness. Cut 12 circles using a 2.75-inch round cutter. Arrange circles on the prepared baking tray.
03 - Lightly brush each dough circle with olive oil using a pastry brush.
04 - Layer pear slices evenly across each pizzette. Top with crumbled Gorgonzola and sliced pickled walnuts. Season with fresh thyme leaves and freshly ground black pepper.
05 - Bake for 12 to 15 minutes until edges are golden and crisp and cheese is bubbling.
06 - Remove from oven. Drizzle with honey and garnish with fresh arugula leaves if desired. Serve warm.

# Expert Suggestions:

01 -
  • They look like you spent hours fussing, but the whole thing comes together in less time than it takes to watch a sitcom.
  • The salty funk of Gorgonzola against sweet pear and tart walnut hits every flavor note you didn't know you were craving.
  • You can prep the rounds ahead and bake them right before guests arrive, which means no sweating over the stove while people wait.
02 -
  • Don't roll the dough too thin or it'll turn cracker-hard instead of tender and crisp.
  • If your pear slices are too thick, they won't soften in time and you'll end up with crunchy fruit that fights the creamy cheese.
  • Pickled walnuts can be intense, so slice them thin and distribute sparingly unless you love that sharp, briny punch.
03 -
  • Let the dough come to room temperature before rolling it out, it'll stretch easier and won't snap back as much.
  • If your oven runs hot, drop the temperature by ten degrees and add a minute or two to the bake time to avoid burning the edges.
  • A tiny pinch of flaky sea salt on top right before serving makes every flavor pop just a little bit more.
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