Pear, Gorgonzola, and Pickled Walnut Pizzettes (Print Version)

Delicate mini pizzas featuring sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden bases.

# 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 tbsp olive oil
06 - 1 tsp fresh thyme leaves
07 - Freshly ground black pepper to taste

→ To Serve

08 - 1 tbsp honey, optional for drizzling
09 - Fresh arugula leaves, optional

# Steps to Follow:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Roll out pizza dough to approximately 0.2 inch thickness. Using a 2.75 inch round cutter, cut out 12 circles and place on prepared baking sheet.
03 - Lightly brush each dough round with olive oil using a pastry brush.
04 - Distribute pear slices evenly over each pizzette, then add crumbled Gorgonzola and sliced pickled walnuts. Finish with fresh thyme and freshly ground 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 top with fresh arugula leaves if desired. Serve while warm.

# Additional Tips::

01 -
  • They look fancy but come together in less time than it takes to order takeout, so you can impress without stress.
  • The sweet pear against salty cheese and sharp pickled walnut creates a flavor combination that keeps people coming back for just one more.
  • You can prep the dough circles ahead and store them in the fridge, then top and bake right before guests arrive.
02 -
  • Don't skip the parchment paper because these can stick badly to a bare tray, and you'll lose all those beautiful crispy edges when you try to pry them off.
  • Slice the pears as thin as you can manage because thick slices won't soften in the short baking time and can overwhelm the delicate dough.
  • If your Gorgonzola is very creamy, freeze it for 10 minutes before crumbling so it doesn't turn into a smear on your cutting board.
03 -
  • Use a pizza stone if you have one and preheat it in the oven for 30 minutes before baking, the pizzettes will come out even crispier with a slightly charred bottom that tastes incredible.
  • If your dough is cold from the fridge, let it sit at room temperature for 15 minutes before rolling or it will fight you and snap back every time you try to stretch it.
  • Taste your Gorgonzola before using it because some varieties are much sharper than others, and if yours is very strong, use a bit less and let the pear and honey balance it out.
Return