Save to Pinterest My neighbor brought a jar of pickled walnuts back from a trip to the Cotswolds, and I had no idea what to do with them until a dinner party was just hours away. I had pears going soft on the counter, a wedge of Gorgonzola in the fridge, and pizza dough I'd meant to use days earlier. What started as panic turned into these little pizzettes that disappeared faster than anything else on the table. Everyone kept asking what made them taste so interesting, and I realized sometimes the best recipes come fromusing what you have before it goes to waste.
I made these for a book club meeting where everyone usually brings the same tired cheese platters. When I walked in with a tray of these still-warm pizzettes, the conversation stopped mid-sentence. My friend Laura, who claims she hates blue cheese, ate four of them and then asked for the recipe. That night taught me that presentation and unexpected flavor pairings can change how people experience food they thought they didn't like.
Ingredients
- Pizza dough: Store-bought works beautifully here and saves time, but if you have homemade dough that's been sitting in your fridge for a day or two, it actually rolls out even better because it's more relaxed.
- Ripe pear: You want it just soft enough to slice thin without crumbling, but not so ripe it turns to mush in the oven; Bosc or Anjou pears hold their shape nicely under heat.
- Gorgonzola cheese: The creamy, tangy blue cheese melts into pockets of sharp flavor, and crumbling it instead of slicing ensures every bite gets a little hit of that bold taste.
- Pickled walnuts: These dark, tangy preserved walnuts add a complex sweet-sour note that regular walnuts just can't match, though if you can't find them, toasted walnuts with a drizzle of balsamic reduction come close.
- Olive oil: Brushing it on the dough before topping creates a golden, crisp base that doesn't get soggy, and it also helps the thyme stick.
- Fresh thyme leaves: Just a sprinkle adds an earthy, slightly floral note that ties the sweet and savory together without overwhelming anything.
- Freshly ground black pepper: A few twists right before baking adds a gentle heat that wakes up the creamy cheese.
- Honey: A light drizzle after baking amplifies the pear's sweetness and balances the sharpness of the cheese in a way that feels almost magical.
- Fresh arugula leaves: Adding these at the end brings a peppery crunch and a pop of green that makes each pizzette feel restaurant-quality.
Instructions
- Get the oven ready:
- Preheat your oven to 220 degrees Celsius and line a baking tray with parchment paper so nothing sticks and cleanup is a breeze. The high heat is key for getting that crispy, golden edge on the dough.
- Cut your dough rounds:
- Roll the dough out to about half a centimeter thick, then use a 7 cm round cutter to stamp out 12 circles and place them on your prepared tray. If the dough keeps shrinking back, let it rest for five minutes and it will cooperate.
- Brush with oil:
- Lightly brush the top of each dough round with olive oil, making sure to get all the way to the edges. This creates a barrier that keeps the dough crisp even under juicy toppings.
- Layer your toppings:
- Arrange thin pear slices on each round, then scatter crumbled Gorgonzola and sliced pickled walnuts over the top, finishing with a pinch of fresh thyme and a few grinds of black pepper. Don't overload them or the dough won't crisp properly.
- 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're nearly done, a mix of caramelizing fruit and toasted dough.
- Finish and serve:
- Pull them out, drizzle with honey if you like things on the sweeter side, and top with fresh arugula leaves for color and bite. Serve them warm while the cheese is still melty and the crust has that perfect crunch.
Save to Pinterest The first time I served these at a family gathering, my uncle, who never compliments food, asked if I'd taken a cooking class. I hadn't, but that moment made me realize that putting a little thought into flavor balance can make even a simple appetizer feel special. Now these pizzettes show up at every gathering I host, and people have started asking when I'm bringing them before they even RSVP.
Choosing Your Pears
I learned the hard way that underripe pears stay crunchy and bland even after baking, while overripe ones turn to mush and make the dough soggy. You want pears that yield slightly when you press near the stem but still hold their shape when sliced. Bosc pears are my go-to because they have a firm texture and a honey-like sweetness that intensifies with heat. If you can only find Bartlett pears, use them a day before they're fully ripe.
Working with Pickled Walnuts
Pickled walnuts are a British pantry staple that you might have to hunt down in specialty stores or online, but once you taste their deep, tangy, almost umami flavor, you'll understand why they're worth the search. They're soft and dark, packed in a spiced vinegar brine that cuts through rich cheese beautifully. If you absolutely can't find them, toast regular walnut halves in a dry pan until fragrant, then toss them in a tablespoon of good balsamic vinegar while they're still warm. It's not the same, but it gives you a similar sweet-tart contrast that makes these pizzettes sing.
Serving and Storing
These are best eaten within 20 minutes of coming out of the oven when the crust is still crisp and the cheese hasn't solidified. If you need to make them ahead, bake them completely, let them cool, and store in an airtight container in the fridge for up to two days. Reheat them in a 200 degree oven for about 5 minutes to bring back some of that crispness. I've also frozen the unbaked, topped pizzettes on a tray, then transferred them to a freezer bag once solid, and they bake beautifully straight from frozen with just an extra minute or two in the oven.
- Pair them with a crisp Italian white like Pinot Grigio or a sparkling Prosecco to complement the sweet and salty flavors.
- If you're serving these as part of a larger spread, plan on two or three per person because they disappear fast.
- Swap the arugula for baby spinach or watercress if that's what you have, any peppery green works.
Save to Pinterest These little pizzettes have become my answer to every last-minute gathering and every time I want to feel like I've made something special without spending hours in the kitchen. I hope they bring you as many easy wins and happy moments as they've brought me.
Common Recipe Questions
- → Can I make the pizzettes ahead of time?
Yes, you can prepare the pizzettes up to a few hours in advance and store them in the refrigerator before baking. Simply cover them with plastic wrap to prevent drying. Bake just before serving for optimal crispness.
- → What can I substitute for Gorgonzola?
Blue Stilton, Roquefort, or any pungent blue cheese works beautifully. For a milder flavor, try creamy burrata or goat cheese, though you'll lose some of the distinctive tangy profile.
- → Are pickled walnuts essential?
While they add wonderful complexity, you can substitute regular walnuts tossed with a splash of balsamic vinegar or glaze. This provides a similar acidic counterpoint to the rich cheese.
- → Can I use fresh dough instead of store-bought?
Absolutely. Homemade dough works perfectly and may even taste better. Just ensure it's rolled to about 0.5 cm thickness for consistent baking and ideal crispness.
- → What wine pairs well with these pizzettes?
A crisp Italian white wine like Pinot Grigio, Vermentino, or Prosecco complements the sweet pears and pungent cheese beautifully. The acidity cuts through the richness of the Gorgonzola.