Pear Gorgonzola Pickled Walnut Pizzettes

My sister brought pickled walnuts home from a farmers market one autumn, and I had no idea what to do with them. They sat in the fridge for weeks until I was putting together a last-minute appetizer tray and spotted a lone pear on the counter. I rolled out some leftover pizza dough, tore up some Gorgonzola, and sliced those mysterious pickled walnuts thin. The combination was so unexpectedly perfect that everyone kept asking for the recipe, even though I'd made it up on the spot.

I started making these for book club nights because they feel elegant without requiring me to miss the conversation while I cook. One evening, a friend who claimed she hated blue cheese ate four of them before realizing what she was enjoying. Now she requests them every time, and I never let her forget that moment. There's something about the warm, melty Gorgonzola mixing with the crisp pear that changes minds.

Ingredients

• Pizza dough: Store-bought works beautifully here and saves time, but if you have homemade dough resting in the fridge, even better for flavor and texture.
• Ripe pear: Look for pears that yield slightly to pressure but aren't mushy, as they'll soften more in the oven and you want them to hold their shape on top.
• Gorgonzola cheese: The creamy, pungent bite of Gorgonzola is the heart of these pizzettes, and crumbling it by hand gives you uneven pieces that melt into pockets of rich flavor.
• Pickled walnuts: These dark, tangy gems add an unexpected sharpness that cuts through the richness, and slicing them thin distributes that punch across every bite.
• Olive oil: A light brush keeps the dough from drying out and helps it crisp up golden in the oven.
• Fresh thyme leaves: Just a scattering brings an earthy, floral note that ties the sweet and savory together without overpowering.
• Black pepper: Freshly ground pepper adds a gentle heat that wakes up the creamy cheese.
• Honey: A drizzle after baking adds a glossy sweetness that makes each bite feel a little more special.
• Fresh arugula: The peppery greens on top add color and a crisp contrast to the warm, melty toppings.

Instructions

Preheat and prep:

Set your oven to 220°C (430°F) and line a baking tray with parchment paper so the pizzettes release easily after baking. This high heat is key for getting crisp edges and bubbly cheese.

Cut the dough:

Roll the dough out to about half a centimeter thick, then use a round cutter to stamp out 12 circles. I like to press straight down without twisting so the edges puff nicely.

Brush with oil:

Lightly brush each dough round with olive oil, which creates a barrier and helps the base stay crisp even under juicy toppings. Don't skip this step or you'll end up with soggy centers.

Layer the toppings:

Arrange thin pear slices on each round, then scatter crumbled Gorgonzola and sliced pickled walnuts over the top. Finish with a pinch of thyme 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 golden, crisp edges and bubbling cheese. The smell will tell you when they're ready.

Finish and serve:

Pull them out, drizzle with honey if you like a little extra sweetness, and top with fresh arugula. Serve them warm while the cheese is still gooey.

Save

The first time I served these at a dinner party, I watched a quiet guest reach for her third pizzette and finally relax into conversation. Food has that power sometimes, breaking the ice better than any small talk. I've made them dozens of times since, and they've become my go-to when I want people to feel welcome without making a fuss.

Choosing Your Cheese

Gorgonzola is my first choice because it melts beautifully and has a creamy sharpness that doesn't overpower the pear. If you can't find it or want to experiment, Stilton brings a firmer, earthier funk, while Roquefort leans saltier and more intense. I've tried all three, and honestly, each version has its moment depending on the crowd and the mood.

Making Them Ahead

You can cut the dough rounds and store them in the fridge for a few hours, covered with a damp towel so they don't dry out. Slice the pears and crumble the cheese ahead too, then assemble and bake right before serving. I've even frozen the unbaked pizzettes on a tray, then transferred them to a bag once solid, and they bake up beautifully straight from the freezer with just a minute or two added to the time.

Serving and Pairing

These pizzettes work as a passed appetizer, part of a grazing board, or even a light lunch with a green salad on the side. A crisp Italian white like Vermentino or Soave complements the creamy cheese and sweet pear without competing. If you're serving them at a party, arrange them on a wooden board with a small dish of extra honey for drizzling.

• Try adding a few crushed red pepper flakes for a hint of heat.
• Swap the arugula for watercress if you want a more delicate peppery note.
• Leftover pizzettes reheat well in a hot oven for a few minutes, though they're rarely around long enough to worry about.

Save

There's something deeply satisfying about pulling a tray of these golden, bubbling pizzettes out of the oven and watching them disappear in minutes. Make them once, and they'll become part of your repertoire without you even planning it.

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, creamy flavor profile.

→ What if I can't find pickled walnuts?

Regular walnuts work well as a substitute. Add a splash of balsamic glaze to replicate the tangy complexity that pickled walnuts provide.

→ Can I make these pizzettes ahead of time?

While best served fresh from the oven, you can prepare the dough rounds and toppings separately in advance. Assemble and bake just before serving for optimal crispness.

→ What type of pear works best?

Choose ripe but firm pears like Bosc or Anjou. They hold their shape during baking while providing natural sweetness that complements the bold Gorgonzola.

→ How do I prevent the dough from becoming soggy?

Brush the dough lightly with olive oil before adding toppings, and avoid overloading with ingredients. Bake at high temperature to ensure a crisp, golden base.

→ What wine pairs well with these pizzettes?

A crisp Italian white wine like Pinot Grigio or Vermentino complements the sweet pears and tangy cheese beautifully, balancing the rich flavors.