Pear Gorgonzola Pickled Walnut Pizzettes (Printable version)

Crispy mini pizzas with sweet pears, creamy Gorgonzola, and tangy pickled walnuts. Perfect appetizer bites.

# Ingredient List:

→ 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

→ For Serving

08 - 1 tablespoon honey, optional for drizzling
09 - Fresh arugula leaves, optional

# How-To Steps:

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

# Expert Advice:

01 -
  • They look fancy but come together in less time than it takes to order takeout.
  • The contrast between sweet pear, pungent cheese, and sharp pickled walnuts is addictive.
  • Perfect for using up leftover pizza dough without committing to a full pizza night.
  • Guests always ask for the recipe, which makes you feel like a culinary genius.
02 -
  • Roll the dough evenly or some pizzettes will cook faster than others, I learned this after burning half a batch.
  • Slice the pears thin enough to soften in the oven but not so thin they disappear, about 2 mm works perfectly.
  • If your pickled walnuts are very tangy, use a little less Gorgonzola to keep the flavors balanced.
03 -
  • If your dough is cold from the fridge, let it sit at room temperature for 10 minutes before rolling, it'll be much easier to work with.
  • Use a sharp knife or mandoline to slice the pears and pickled walnuts thinly and evenly.
  • For extra crispness, bake the pizzettes on a preheated pizza stone instead of a tray.
  • Don't overload the toppings or the dough won't crisp properly, less is more here.
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