Pear Gorgonzola Pickled Walnut Pizzettes (Printable)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden dough—an elegant Italian appetizer.

# 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

# How to make it:

01 - Preheat oven to 430°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 out 12 circles and place them on the prepared baking tray.
03 - Lightly brush each dough circle with olive oil.
04 - Distribute pear slices evenly across each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Season with fresh thyme and 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 restaurant fancy but come together in less time than it takes to watch a sitcom episode.
  • The balance of sweet pear, tangy pickled walnut, and bold Gorgonzola makes every bite feel like a little flavor adventure.
  • You can prep the dough circles ahead and assemble them right before guests arrive, no stress.
  • They work as a cocktail snack, a dinner party starter, or even a fancy weekend lunch with a salad.
02 -
  • Do not skip the oil brushing step; the first time I forgot, the centers stayed pale and a little doughy.
  • Slice the pear thinly and evenly so it softens and caramelizes at the same rate as the dough bakes.
  • If your pickled walnuts are very large, chop them smaller; oversized pieces can overwhelm the delicate balance.
03 -
  • Let your dough rest for 10 minutes after rolling if it keeps springing back; it makes cutting the rounds so much easier.
  • Use a mandoline or very sharp knife for the pear slices; uniform thickness means even cooking and a prettier finished pizzette.
  • If you are making these ahead, assemble them up to an hour before baking and keep them covered in the fridge, then add a minute or two to the bake time.
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