Pin it My neighbor brought back a jar of pickled walnuts from a countryside market, and I had no idea what to do with them until I spotted a lonely pear on my counter. I tossed together these little pizzettes on a whim, using leftover dough from the freezer. The combination of sweet, creamy, and tangy hit so perfectly that I made them again the very next weekend. Now they're my go-to when I want to impress without the stress.
I served these at a small dinner party where half the guests claimed they didn't like blue cheese. By the end of the night, the tray was empty and someone asked for the recipe. The pear sweetness mellows the Gorgonzola just enough, and the pickled walnuts add this unexpected sharpness that keeps people reaching for more. It was one of those moments where a simple idea turns into something everyone remembers.
Ingredients
- Pizza dough: I keep store-bought dough in the freezer because it thaws in an hour and rolls out beautifully, but homemade works just as well if you have the time.
- Ripe pear: Look for one that yields slightly when pressed near the stem, it should be sweet but still hold its shape when sliced thin.
- Gorgonzola cheese: The creamy, slightly sharp variety works best here, crumble it yourself rather than buying pre-crumbled for better texture and flavor.
- Pickled walnuts: These dark, tangy gems are worth hunting down at specialty stores or online, they bring a depth that regular walnuts simply cannot.
- Olive oil: A light brushing keeps the dough from drying out and adds a subtle richness to each bite.
- Fresh thyme leaves: Just a few leaves scattered on top bring an earthy note that ties everything together without overpowering.
- Honey: A quick drizzle after baking adds a glossy finish and balances the salty cheese perfectly.
- Fresh arugula: Optional but lovely, the peppery greens add color and a fresh crunch if you pile them on right before serving.
Instructions
- Prepare your oven and tray:
- Set your oven to 220C and line a baking tray with parchment paper so the pizzettes release easily. This high heat ensures a crisp bottom and bubbly cheese in just minutes.
- Cut the dough rounds:
- Roll the dough to about half a centimeter thick, then use a round cutter to stamp out 12 circles. If the dough springs back, let it rest for a few minutes before cutting.
- Brush with oil:
- Lightly coat each round with olive oil using a pastry brush or your fingers. This step adds flavor and helps the toppings stick.
- Layer the toppings:
- Arrange thin pear slices on each round, then scatter Gorgonzola crumbles and pickled walnut slices over the top. Finish with a pinch of thyme and a twist of black pepper.
- Bake until golden:
- Slide the tray into the oven and bake for 12 to 15 minutes, watching for golden edges and bubbling cheese. The smell will tell you when they are ready.
- Finish and serve:
- Pull them out, drizzle with honey if you like, and top with arugula leaves. Serve them warm while the cheese is still soft and the crust is crackling.
Pin it One evening I made a double batch and froze half the topped rounds on a tray before baking. A week later, I pulled them straight from the freezer into the oven and they baked up just as crisp and flavorful. It felt like discovering a secret stash of homemade convenience, and now I always make extra when I have the energy.
Choosing Your Cheese
Gorgonzola is my favorite here because it melts into creamy pockets without overwhelming the pear, but I have also used Stilton and Roquefort with great results. Stilton brings a slightly crumblier texture and a deeper funk, while Roquefort leans sharper and saltier. If you are nervous about blue cheese, start with Gorgonzola dolce, the sweet version, which is milder and wins over skeptics every time.
When You Cannot Find Pickled Walnuts
Pickled walnuts are not always easy to track down, and I have learned that toasted regular walnuts with a drizzle of balsamic glaze can fill the gap. The glaze adds that tangy sweetness, and toasting the nuts brings out their richness. You lose some of the briny complexity, but the pizzettes still taste special and layered.
Serving and Pairing Ideas
I love setting these out on a wooden board with a small bowl of extra honey and a handful of arugula on the side so people can customize their own. They pair beautifully with a crisp Italian white like Vermentino or Pinot Grigio, but I have also served them with sparkling water infused with lemon when I want to keep things light.
- Arrange them on a platter while still warm so the cheese stays gooey and inviting.
- If you are serving a crowd, double the batch and bake in two trays at once, rotating halfway through.
- Leftovers can be reheated in a hot oven for a few minutes, though they are never quite as crisp as fresh.
Pin it These little pizzettes have become one of those recipes I pull out when I want something that feels special without spending hours in the kitchen. They remind me that good food does not have to be complicated, just thoughtful.
Recipe FAQs
- → Can I use a different type of blue cheese?
Yes, you can substitute Gorgonzola with blue Stilton or Roquefort for a different flavor profile while maintaining the creamy, pungent character.
- → What if I can't find pickled walnuts?
Regular walnuts work well as a substitute. Add a splash of balsamic glaze to replicate the tangy complexity that pickled walnuts provide.
- → Can I make the dough ahead of time?
Absolutely. Prepare and cut the dough circles up to 24 hours in advance, then refrigerate covered until ready to top and bake.
- → How do I store leftover pizzettes?
Store cooled pizzettes in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness.
- → What wine pairs best with these pizzettes?
A crisp Italian white wine like Pinot Grigio or Verdicchio complements the sweet pears and rich Gorgonzola beautifully without overwhelming the delicate flavors.
- → Can I make larger pizzettes?
Yes, use a larger cutter for fewer, bigger portions. Adjust baking time to 15-18 minutes, ensuring the base is golden and the cheese is properly melted.