Save The smell of caramelized pear and melting Gorgonzola hits differently when your oven timer goes off at exactly the right moment. I was experimenting with leftover pizza dough one Saturday afternoon, slicing a perfectly ripe pear I'd bought for lunch, when I spotted a jar of pickled walnuts my friend had brought back from a trip. The combination sounded odd on paper, but something about the sweet, sharp, and creamy trio felt worth trying. Those first golden rounds came out of the oven looking like tiny works of art, and I've been making them for gatherings ever since.
I made these for a book club meeting once, mostly because I wanted something that felt special without turning my kitchen into a disaster zone. My friend Kate, who claims she hates blue cheese, ate four of them without realizing what she was tasting. The pear sweetness and the crispy base soften the Gorgonzola just enough that even the skeptics come back for seconds. That night, between discussions of plot twists and character arcs, these little pizzettes became the real talking point.
Ingredients
- Pizza dough (250 g): Store bought works beautifully here, but if you have homemade dough resting in the fridge, even better; let it come to room temperature for easier rolling.
- Ripe pear (1 large): Look for a pear that yields slightly when you press the stem end; too firm and it wont caramelize, too soft and it turns mushy.
- Gorgonzola cheese (100 g): Crumble it yourself rather than buying pre crumbled; it melts more evenly and tastes fresher.
- Pickled walnuts (6): These dark, tangy gems bring an unexpected brightness; slice them thin so every bite gets a little hit of their sharpness.
- Olive oil (1 tbsp): Brush it on the dough before topping to help the base crisp up and add a subtle richness.
- Fresh thyme leaves (1 tsp): Strip the leaves gently from the stems; their earthy, floral note ties the whole flavor profile together.
- Black pepper: Freshly ground makes a difference, adding a gentle heat that plays nicely with the sweet and tangy elements.
- Honey (1 tbsp, optional): A light drizzle after baking adds a glossy finish and amplifies the pear sweetness.
- Fresh arugula (optional): A handful on top adds a peppery crunch and makes the pizzettes feel even more elegant.
Instructions
- Preheat and Prep:
- Set your oven to 220 degrees Celsius and line a baking tray with parchment paper. This high heat is what gives the edges that perfect golden crispness.
- Cut the Rounds:
- Roll your dough to about half a centimeter thick, then use a 7 cm round cutter to stamp out 12 circles. Gather any scraps, press them together, and roll again if needed.
- Brush with Oil:
- Lightly brush each dough round with olive oil, making sure to cover the surface. This step helps the base turn golden and prevents sogginess from the toppings.
- Assemble the Toppings:
- Lay thin pear slices over each round, then scatter crumbled Gorgonzola and pickled walnut slices on top. Finish with a pinch of thyme leaves and a few grinds of black pepper.
- Bake Until Golden:
- Slide the tray into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and crisp, golden edges. The smell will tell you when they are ready.
- Finish and Serve:
- Pull them out, drizzle with honey if you like, and top with fresh arugula. Serve them warm, while the cheese is still soft and the base has that satisfying crunch.
Save There was an evening when I served these at a small dinner party, and my usually reserved neighbor asked for the recipe before dessert even arrived. She told me later that she made them for her own guests, swapping in Stilton because that is what she had, and they were just as good. That is the thing about these pizzettes: they are forgiving, adaptable, and always seem to spark a conversation.
Choosing Your Cheese
Gorgonzola is my go to because it melts into creamy puddles without turning greasy, but I have also used Roquefort when I wanted something a bit more assertive. If you are nervous about blue cheese, try a dolce Gorgonzola first; it is milder and sweeter. The key is to use a cheese with enough personality to stand up to the pear and walnut, but not so strong that it drowns them out.
What to Do If You Cant Find Pickled Walnuts
Pickled walnuts are not in every pantry, and I have learned that regular toasted walnuts plus a drizzle of balsamic glaze can step in beautifully. The glaze adds the tangy brightness you would get from the pickling brine, and the toasted nuts bring crunch and earthiness. I have even used candied walnuts in a pinch, though they push the flavor a bit sweeter, so I skip the honey drizzle in that case.
Serving and Pairing Ideas
These pizzettes are at their best within the first 10 minutes out of the oven, when the cheese is molten and the base is still crisp. I like to arrange them 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 wonderfully with a crisp Italian white wine, something like a Soave or Vermentino, or even a light sparkling rose if you are feeling festive.
- Serve them as a passed appetizer at a cocktail party for an elegant first bite.
- Pair with a simple green salad for a light lunch that feels special.
- Make a double batch and freeze half the unbaked rounds for an easy entertaining shortcut.
Save Every time I pull a tray of these out of the oven, I am reminded that some of the best recipes are born from curiosity and a willingness to try odd combinations. I hope these little pizzettes bring you as much joy, and as many recipe requests, as they have brought me.
Recipe FAQs
- → Can I use a different cheese instead of Gorgonzola?
Yes, you can substitute Gorgonzola with other blue cheeses like Stilton or Roquefort for a similar bold, tangy flavor profile.
- → What can I use if I can't find pickled walnuts?
Regular walnuts work well as a substitute. Add a splash of balsamic glaze to mimic the tangy complexity that pickled walnuts provide.
- → How do I prevent the dough from becoming soggy?
Brush the dough lightly with olive oil before adding toppings, and avoid overloading with wet ingredients. Bake at high heat (220°C) for a crisp base.
- → Can I make these pizzettes ahead of time?
You can prepare the dough rounds and slice toppings in advance. Assemble and bake just before serving to ensure the best texture and warmth.
- → What wine pairs best with these pizzettes?
A crisp Italian white wine like Pinot Grigio or Verdicchio complements the sweet pears and tangy Gorgonzola beautifully.
- → Are these suitable for vegetarians?
Yes, these pizzettes are vegetarian-friendly, featuring only plant-based and dairy ingredients with no meat products.