Pear Gorgonzola Pickled Walnut Pizzettes (Printable Version)

Mini pizzas with sweet pears, creamy Gorgonzola, tangy pickled walnuts on crisp bases. Ready in 35 minutes.

# 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.
02 - Roll out pizza dough to approximately 0.2 inch thickness. Using a 2.75 inch round cutter, cut out 12 circles and arrange on prepared baking tray.
03 - Lightly brush each dough circle with olive oil.
04 - Distribute 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 with bubbling cheese.
06 - Remove from oven and drizzle with honey. Top with fresh arugula leaves if desired. Serve warm.

# Expert Tips:

01 -
  • They look like you spent hours, but the whole process takes less time than most TV episodes.
  • The flavor contrast is bold enough to wake up any tired appetizer spread.
  • You can prep the dough rounds ahead and just top them before guests arrive.
  • Even people who claim they don't like blue cheese ask for seconds.
02 -
  • Slice the pears right before topping so they don't brown and lose their fresh color.
  • Don't overload the pizzettes with cheese or toppings; a light hand keeps them elegant and prevents sogginess.
  • If your pickled walnuts are large, slice them thin—they're intensely flavored and a little goes a long way.
03 -
  • Let the dough come to room temperature before rolling to avoid tearing and frustration.
  • Use a pizza stone if you have one—it creates an even crispier bottom crust.
  • If you're making these ahead, prep and top the rounds, then freeze them on a tray before baking fresh when guests arrive.
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