Pear Gorgonzola Pickled Walnut Pizzettes (Print version)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden bases—elegant appetizer perfection.

# 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

→ 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.
02 - Roll out pizza dough to approximately 0.2 inches thickness. Using a 2.75-inch round cutter, cut 12 circles and arrange on prepared baking tray.
03 - Lightly brush each dough round with olive oil.
04 - Distribute pear slices evenly across each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Sprinkle with fresh thyme and freshly ground black pepper.
05 - Bake for 12 to 15 minutes until edges turn golden and crisp and cheese begins to bubble.
06 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Tips:

01 -
  • They look elegant but come together faster than most people can finish their first glass of wine.
  • The contrast between soft Gorgonzola and crisp pickled walnuts makes every bite feel layered and surprising.
  • You can prep the dough circles ahead and just top them right before guests arrive.
  • They work as a fancy appetizer or a light dinner with a big salad on the side.
02 -
  • Do not overload the pizzettes with toppings or the dough will stay soggy in the center, less is genuinely more here.
  • If your pear is too ripe, it will turn mushy in the oven, so choose one that is just barely soft.
  • Pickled walnuts can stain your cutting board, so slice them on parchment or a plate you do not mind darkening.
  • Let the dough come to room temperature before rolling, cold dough tears and shrinks back stubbornly.
03 -
  • Use a pizza stone if you have one, it makes the bottoms even crispier and more evenly browned.
  • Slice the pear at the last possible moment to prevent browning, or toss the slices in a tiny bit of lemon juice.
  • If your dough is sticky, dust your work surface and rolling pin lightly with flour, but do not overdo it or the dough will dry out.
  • For a hint of heat, add a few red pepper flakes over the cheese before baking.
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