Pear Gorgonzola Pickled Walnut Pizzettes (Printable Version)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp golden bases—elegantly sophisticated.

# Components:

→ 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

# Method Steps:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Roll out pizza dough to approximately 0.2 inches thickness. Cut 12 circles using a 2.75-inch round cutter and arrange on prepared baking tray.
03 - Lightly brush each dough round with olive oil.
04 - Distribute pear slices evenly across each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Season with fresh thyme and black pepper.
05 - Bake for 12 to 15 minutes until edges are golden and crisp with bubbling cheese.
06 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Advice:

01 -
  • They look restaurant-quality but take barely 35 minutes from start to warm-from-the-oven sophistication.
  • The flavor combination feels fancy enough to make you feel like a culinary genius, yet it's genuinely just throwing together four stellar ingredients.
  • They're perfect for people-pleasing because vegetarians, wine lovers, and cheese snobs all get genuinely excited about these.
02 -
  • Don't slice your pear until you're ready to assemble—it oxidizes and turns brown faster than you'd think, which affects both the look and the flavor.
  • The pickled walnuts are non-negotiable; regular walnuts are fine but they're missing that briny, complex element that makes people wonder what's happening in their mouths.
03 -
  • Make your dough circles ahead of time and keep them stacked between parchment layers in the fridge—you can top and bake them whenever you're ready.
  • Toast the walnut slices very lightly in a dry pan for 90 seconds before using them if you want their flavor to punch through even more.
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