Pear Gorgonzola Pickled Walnut Pizzettes (Printable)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden bases—elegant party 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 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 tray with parchment paper. Roll out pizza dough to approximately 0.2 inches thickness. Using a 2.75-inch round cutter, cut out 12 circles and place on the prepared baking tray.
02 - Lightly brush each dough round with olive oil. Arrange pear slices evenly over each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Sprinkle with fresh thyme and black pepper.
03 - Bake for 12 to 15 minutes, or until edges are golden and crisp and cheese is bubbling.
04 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Suggestions:

01 -
  • They look fancy but come together in less than 40 minutes, which means you can pull off impressive hosting without the stress.
  • The sweet pear, tangy pickled walnut, and creamy Gorgonzola create a flavor balance that feels restaurant quality.
  • You can prep the dough circles ahead and just assemble and bake when guests arrive.
02 -
  • Slice the pears thinly and evenly or they'll cook unevenly, leaving some pieces soggy and others dried out.
  • Don't overload the pizzettes with cheese or toppings, or the dough won't crisp properly and you'll end up with a soggy center.
  • Let the dough come to room temperature before rolling if it's been chilled, otherwise it will tear and refuse to stretch.
03 -
  • Use a pizza stone if you have one, preheating it in the oven for extra crispness on the bottom of each pizzette.
  • If your pickled walnuts are very tangy, use less and balance with a more generous honey drizzle to keep the flavors harmonious.
  • Don't skip the fresh thyme, dried just doesn't have the same bright, aromatic quality that makes these feel special.
Go Back