Pear Gorgonzola Pickled Walnut Pizzettes (Print version)

Sweet pears, creamy Gorgonzola, and tangy pickled walnuts on crisp mini pizzas—a sophisticated appetizer.

# What You 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:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Roll out pizza dough to approximately 0.2 inch thickness. Using a 2.75 inch round cutter, cut out 12 circles and place them on the prepared baking tray.
03 - Lightly brush each dough round with olive oil.
04 - Arrange pear slices evenly over each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Sprinkle with fresh thyme and black pepper.
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 top with fresh arugula leaves if desired. Serve warm.

# Expert tips:

01 -
  • They look like you spent an hour in the kitchen, but the whole thing takes less time than most side dishes.
  • The combination of sweet, salty, tangy, and creamy hits every craving at once without feeling heavy.
  • You can prep the dough circles in advance and just top them right before guests arrive.
02 -
  • Don't skip the parchment paper, the cheese will stick to the tray and you'll lose half the topping when you try to lift them off.
  • Slice the pears as thin as you can so they soften slightly in the oven without turning mushy or overpowering the dough.
  • If your pickled walnuts are large, cut them into smaller pieces so every bite gets a little bit of that tangy crunch.
03 -
  • Use a pizza cutter to slice the pickled walnuts quickly and evenly without them crumbling apart.
  • If your oven runs hot, check the pizzettes at 10 minutes to avoid burning the edges before the cheese melts.
  • A tiny pinch of flaky sea salt on top right before serving makes the flavors pop even more.
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