Pear Gorgonzola Pickled Walnut Pizzettes (Printable)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden dough. Sophisticated 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 extra virgin 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 425°F and line a baking sheet with parchment paper.
02 - Roll out pizza dough to approximately 1/4 inch thickness. Cut out 12 rounds using a 3-inch round cutter and arrange on the prepared baking sheet.
03 - Lightly brush each dough round with olive oil using a small pastry brush.
04 - Distribute pear slices evenly across each pizzette, then top with crumbled Gorgonzola and sliced pickled walnuts. Sprinkle fresh thyme and black pepper over each pizzette.
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 Tips:

01 -
  • The sweet pear and tangy pickled walnut create a flavor contrast that feels fancy but comes together in minutes.
  • These little bites disappear fast at parties, and people always assume you spent hours on them.
  • You can prep the toppings ahead and assemble right before baking, making hosting so much easier.
02 -
  • Slice the pears thin enough that they soften in the oven but not so thin they turn to mush, about 2 millimeters works perfectly.
  • Don't overload the pizzettes with toppings or the dough won't crisp up properly, a light hand keeps the texture right.
  • If your pickled walnuts are large, slice them thin so their tangy flavor spreads evenly instead of overwhelming one bite.
03 -
  • Use a pizza stone if you have one, it gives the bottoms an extra crisp that makes all the difference.
  • Let the dough come to room temperature before rolling if it's been in the fridge, it'll be much easier to work with and won't shrink back.
  • Taste your pickled walnuts first, some brands are more intensely flavored than others, and you might want to adjust the quantity.
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