Pear Gorgonzola Pickled Walnut Pizzettes

My neighbor knocked on my door one Saturday afternoon holding a jar of something dark and mysterious. Pickled walnuts, she said, from her grandmother's pantry. I had no idea what to do with them until I spotted the pear on my counter and the wedge of Gorgonzola in my fridge. What started as kitchen improvisation turned into the most requested appetizer at every gathering since.

I first made these for a book club meeting when I panicked an hour before everyone arrived. The kitchen smelled like toasted thyme and caramelized cheese, and my friends walked in asking what fancy caterer I had called. When I admitted I threw them together myself, three people immediately asked for the recipe. One even took a photo of the tray before taking a bite.

Ingredients

• Pizza dough: Store-bought works perfectly here and saves you time, but if you have homemade dough resting in your fridge, even better for flavor and texture.
• Ripe pear: Look for one that yields slightly to pressure, sweet enough to balance the bold cheese but firm enough to slice thin without falling apart.
• Gorgonzola cheese: The creamy, pungent variety melts into little pockets of richness, but if you find it too strong, try dolcelatte for a milder touch.
• Pickled walnuts: These bring a unique tangy bitterness that makes the whole pizzette sing, if you cannot find them, regular walnuts with a drizzle of balsamic work in a pinch.
• Olive oil: A light brush keeps the base from drying out and adds a whisper of fruity flavor.
• Fresh thyme leaves: Just a small amount brings an earthy, floral note that ties everything together.
• Honey: Optional but magical, it adds a glossy sweetness that makes each bite feel indulgent.
• Fresh arugula: A handful of peppery greens on top adds color and a fresh bite.

Instructions

Prep the oven:

Preheat to 220°C and line your baking tray with parchment so nothing sticks. The high heat is key to getting that crispy, golden edge.

Shape the bases:

Roll your dough thin, about half a centimeter, then cut out twelve small rounds using a cutter or even a glass. Press any scraps together and reroll until you have enough.

Oil them up:

Brush each round lightly with olive oil, this creates a barrier and adds flavor. Do not skip this step or the toppings will make the dough soggy.

Layer the toppings:

Arrange a few thin pear slices on each base, then scatter Gorgonzola crumbles and pickled walnut slices over top. Finish with a pinch of thyme and a crack of black pepper.

Bake until golden:

Slide the tray into the oven and bake for twelve to fifteen minutes, watching for bubbling cheese and crisp edges. The smell will tell you when they are ready.

Finish and serve:

Pull them out, drizzle with honey if you like, and top with fresh arugula. Serve them warm while the cheese is still melty.

Save

One evening I served these at a dinner party alongside roasted vegetables and a simple salad. My friend Laura, who usually avoids blue cheese, tried one out of politeness and ended up eating four. She told me later that the sweetness of the pear made her rethink everything she thought she knew about strong cheeses.

Choosing Your Pear

I have tried this recipe with every pear variety I could find, and while Bartlett and Anjou both work beautifully, Bosc pears hold their shape best under heat. The key is ripeness, too firm and they taste chalky, too soft and they turn to mush. Press gently near the stem, if it gives just a little, you are in business.

Cheese Swaps That Work

Gorgonzola is classic, but I have successfully used Roquefort when I wanted something earthier and Stilton when I craved a bit more bite. A friend once brought over Danish blue, and it worked surprisingly well. Just avoid anything too mild like a basic blue cheese crumble, you need that punch to stand up to the sweet pear.

Serving and Storing

These are best enjoyed warm, straight out of the oven when the cheese is gooey and the crust still has that crackle. If you have leftovers, which is rare, store them in an airtight container in the fridge and reheat in a hot oven for five minutes to bring back the crispness. Do not microwave them unless you want rubbery dough.

• Pair with a crisp white wine like Pinot Grigio or a sparkling Prosecco.
• Double the batch if you are serving a crowd, they vanish faster than you expect.
• You can prep the dough rounds and toppings ahead, then assemble and bake right before guests arrive.

Save

Every time I pull a tray of these from the oven, I think about that jar my neighbor handed me and how one small ingredient can completely change the way you cook. Make these once, and I promise they will become your go-to when you want to impress without the stress.

Recipe FAQs

→ Can I use a different cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with blue Stilton or Roquefort for a similar bold, tangy flavor profile that pairs beautifully with sweet pears.

→ What can I use if I don't have pickled walnuts?

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

→ Can I make the dough ahead of time?

Absolutely. You can prepare homemade pizza dough up to 24 hours in advance and store it refrigerated, or use convenient store-bought dough for quicker preparation.

→ How do I keep the pizzettes crispy?

Ensure your oven is fully preheated to 220°C and avoid overloading toppings. Serve immediately after baking for the crispest texture and best flavor.

→ What wine pairs well with these pizzettes?

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

→ Can these be made gluten-free?

Yes, simply substitute regular pizza dough with your preferred gluten-free pizza dough. The rest of the ingredients and method remain the same.