Save My neighbor knocked on the door holding a jar of something dark and mysterious—pickled walnuts from her grandmother's pantry. I had no idea what to do with them until I spotted a ripe pear on the counter and remembered the Gorgonzola tucked in the fridge. What started as a curious experiment turned into these elegant little pizzettes that disappeared faster than I could plate them. Sometimes the best recipes come from saying yes to the unfamiliar.
I made these for a last minute book club gathering, and the room went quiet after the first bite. Someone asked if I'd taken a cooking class, and I just laughed because I'd been winging it an hour earlier. The combination felt risky at first, but watching everyone reach for seconds told me everything I needed to know. Food that sparks conversation is the kind worth making again.
Ingredients
- Pizza dough: Store bought works beautifully here and saves time, but if you have homemade dough resting in the fridge, even better—it adds a slight sourdough tang that complements the toppings.
- Ripe pear: Choose one that yields slightly to pressure but isn't mushy; Bosc or Anjou varieties hold their shape well during baking and offer a gentle sweetness.
- Gorgonzola cheese: The creamy, dolce style melts into soft puddles, while aged Gorgonzola adds sharper bite—pick based on how bold you want the flavor.
- Pickled walnuts: These British pantry gems bring acidity and earthiness that cut through the richness; if you can't find them, regular walnuts tossed with a little balsamic vinegar work in a pinch.
- Olive oil: A light brush keeps the dough from drying out and adds a subtle fruity note that ties everything together.
- Fresh thyme: Just a whisper of thyme brings herbal brightness without overpowering the delicate pear.
- Black pepper: Freshly ground pepper adds a gentle heat that wakes up the creamy cheese.
- Honey: A drizzle after baking amplifies the sweetness and gives a glossy finish that looks bakery perfect.
- Arugula: A handful of peppery greens on top adds color and a fresh contrast to the warm, melty toppings.
Instructions
- Get the oven ready:
- Preheat to 220 degrees Celsius and line your baking tray with parchment so nothing sticks. A hot oven is key to getting those edges golden and crisp.
- Cut the dough:
- Roll the dough to about half a centimeter thick, then use a round cutter to stamp out 12 circles. If the dough springs back, let it rest for a few minutes before cutting.
- Brush with oil:
- Lightly coat each round with olive oil using a pastry brush or your fingertips. This creates a barrier that keeps the base from getting soggy.
- Layer the toppings:
- Arrange thin pear slices on each round, then scatter Gorgonzola and pickled walnut slices over top. Finish with a pinch of thyme and a twist of black pepper.
- Bake until golden:
- Slide the tray into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and crisp, bronzed edges. The smell will tell you when they're ready.
- Finish and serve:
- Pull them out, drizzle with honey if you like, and scatter arugula on top. Serve while they're still warm and the cheese is molten.
Save A friend once told me these reminded her of a cafe she visited in Tuscany, and I realized that's the magic of simple, quality ingredients. You don't need a complicated recipe to create something memorable. Just a few bold flavors, a hot oven, and the willingness to try something a little unexpected.
Choosing Your Cheese
Gorgonzola is classic here, but I've swapped in Roquefort when I wanted something saltier and Stilton when I craved a creamier melt. Blue cheeses vary wildly in intensity, so taste a bit before you commit. If blue cheese isn't your thing, a mild goat cheese with a drizzle of balsamic offers a tangy alternative that still plays nicely with the pear.
Make Ahead Magic
I've cut the dough rounds in the morning, covered them with a damp towel, and refrigerated them until evening with no issues. You can even assemble the pizzettes completely, cover the tray with plastic wrap, and bake them straight from the fridge when guests arrive. Just add an extra minute or two to the baking time, and you'll look effortlessly prepared.
Serving and Pairing Ideas
These pizzettes shine on a wooden board alongside cured meats, olives, and a bowl of marcona almonds for a casual spread. I've also served them as a passed appetizer at cocktail parties, where their small size makes them easy to eat in two bites. A crisp Pinot Grigio or a lightly sparkling Prosecco cuts through the richness beautifully.
- Arrange them on a platter while still warm so the cheese stays gooey and inviting.
- If you're serving a crowd, double the batch and use two trays, rotating them halfway through baking.
- Leftover pizzettes reheat well in a hot oven for 5 minutes, though they're rarely around long enough to worry about storage.
Save There's something deeply satisfying about pulling a tray of these from the oven and watching them vanish in minutes. Keep the ingredients simple, trust the process, and you'll have a go to appetizer that feels effortless and impressive every single time.
Questions & Answers
- → Can I make the dough ahead of time?
Yes, you can prepare homemade pizza dough up to 24 hours in advance and refrigerate it. Allow it to come to room temperature for 30 minutes before rolling out for best results.
- → What can I substitute for pickled walnuts?
Regular toasted walnuts with a drizzle of balsamic glaze work well as a substitute. Alternatively, try caramelized walnuts or even candied pecans for a sweeter variation.
- → Can I use a different cheese instead of Gorgonzola?
Absolutely! Blue Stilton, Roquefort, or even a milder goat cheese would all pair beautifully with the pears. Choose based on your preference for stronger or milder flavors.
- → How do I prevent the pizzettes from getting soggy?
Brush the dough lightly with olive oil before adding toppings, and avoid overloading with ingredients. Make sure your oven is properly preheated to 220°C to ensure a crisp base.
- → Can these be served cold or do they need to be warm?
These pizzettes are best served warm when the cheese is melted and the crust is crisp. However, they can be enjoyed at room temperature within an hour of baking.
- → What type of pear works best for this dish?
Ripe but firm pears like Bosc, Anjou, or Bartlett work wonderfully. They should be sweet and hold their shape during baking without becoming mushy.