Save to Pinterest My neighbor knocked on the door one Saturday afternoon with a jar of pickled walnuts her sister sent from England. I had no idea what to do with them until I spotted the pear sitting on my counter and remembered the Gorgonzola leftover from Friday's cheese board. What started as a pantry experiment turned into the most requested appetizer at every gathering since. The sweetness of the pear against the sharp, creamy cheese and the unexpected tang of those pickled walnuts created something I still can't quite believe happened by accident.
The first time I served these at a dinner party, I watched a friend who claims to hate blue cheese reach for her third pizzette. She paused mid bite, looked at me suspiciously, then admitted she might need to rethink her entire stance on Gorgonzola. That moment taught me that context and balance can completely change how we experience a flavor we thought we knew.
Ingredients
- Pizza dough: I keep a ball of dough in the freezer for moments like this, and store bought works beautifully if you let it come to room temperature before rolling.
- Ripe pear: Look for one that yields slightly when you press the neck, firm enough to slice thin but sweet enough to taste, and Bosc or Anjou both work well here.
- Gorgonzola cheese: The creamy dolce variety melts better and has a milder tang than the aged piccante, though either works depending on how bold you like your cheese.
- Pickled walnuts: These dark, tangy treasures are usually found in the condiment aisle near capers, and they bring an unexpected sharpness that makes people pause and wonder.
- Olive oil: A light brush keeps the dough from drying out and adds a subtle richness that ties everything together.
- Fresh thyme leaves: Just a pinch of these tiny leaves adds an earthy note that keeps the sweetness in check.
- Black pepper: Freshly ground makes all the difference, adding a gentle heat that wakes up the other flavors.
- Honey: A drizzle at the end is optional but turns these from delicious to unforgettable.
- Fresh arugula: A handful of peppery greens on top adds color and a fresh bite that balances the richness.
Instructions
- Get the oven ready:
- Preheat your oven to 220 degrees Celsius and line a baking tray with parchment so nothing sticks. The high heat is what gives you those crispy golden edges.
- Shape the dough:
- Roll the dough out until it is about half a centimeter thick, then use a round cutter to stamp out twelve circles. I usually reroll the scraps once to get the full dozen.
- Prep the bases:
- Lay the rounds on your tray and brush each one lightly with olive oil. This step seems small but it makes a real difference in flavor and texture.
- Build the pizzettes:
- Layer on the pear slices first, then scatter the Gorgonzola and tuck in the pickled walnut slices. Finish with a sprinkle of thyme and a few grinds of black pepper.
- Bake until golden:
- Slide the tray into the oven and bake for twelve to fifteen minutes, watching for bubbling cheese and crisp edges. The smell will tell you when they are close.
- Finish and serve:
- Pull them out, drizzle with honey if you like, and top with fresh arugula. Serve them warm while the cheese is still soft.
Save to Pinterest I made a double batch of these for my sister's birthday last year and set them out on a wooden board with little napkins. By the time I came back from the kitchen with drinks, the board was empty except for crumbs and someone had already asked if I could teach them how to make them. It is funny how a recipe this simple can make you feel like you know what you are doing in the kitchen.
Choosing Your Cheese
If Gorgonzola feels too strong for your crowd, try a milder blue like Cambozola or even a creamy goat cheese with a few crumbles of Stilton on top. I have also used Roquefort when I wanted something saltier and sharper, and it worked beautifully with the sweet pear. The key is finding a cheese with enough personality to stand up to the pickled walnuts without overwhelming the delicate fruit.
When You Cannot Find Pickled Walnuts
I know pickled walnuts are not in every pantry, and some stores do not carry them at all. When that happens, I toast regular walnuts until they smell nutty and then toss them with a splash of balsamic vinegar and a pinch of salt. It is not exactly the same deep tang, but it gives you that sweet sour contrast and a satisfying crunch that makes the pizzettes feel complete.
Serving and Pairing Ideas
These pizzettes are perfect for passing around at a party, but I have also served them as a light lunch with a simple green salad on the side. They pair beautifully with a crisp Italian white wine like Verdicchio or a dry sparkling wine if you are feeling celebratory. Sometimes I set them out with a bowl of olives and some marcona almonds for a relaxed appetizer spread that feels effortless.
- Make the dough circles ahead and keep them covered in the fridge until you are ready to top and bake.
- Try adding a few leaves of fresh basil or a sprinkle of crushed red pepper if you want a little more brightness or heat.
- Leftovers reheat well in a hot oven for a few minutes, though they rarely last long enough to worry about storing.
Save to Pinterest There is something deeply satisfying about pulling a tray of these golden little rounds from the oven and watching people reach for them before they have even cooled. I hope they become a favorite in your kitchen, too.
Frequently Asked Questions
- → Can I use a different type of blue cheese?
Yes, you can substitute Gorgonzola with blue Stilton, Roquefort, or any creamy blue cheese you prefer. Each will bring its own distinct flavor profile to the pizzettes.
- → What can I use if I can't find pickled walnuts?
Regular walnuts work well as a substitute. To add the tangy element, drizzle the finished pizzettes with a splash of balsamic glaze or reduction.
- → Can I make the dough ahead of time?
Absolutely. You can prepare or purchase pizza dough in advance and store it refrigerated for up to 2 days, or freeze it for up to 3 months. Just bring it to room temperature before rolling.
- → How do I prevent the pears from making the pizzettes soggy?
Slice the pears thinly and pat them dry with paper towels before arranging them on the dough. This helps remove excess moisture and ensures a crisp base.
- → What wine pairs well with these pizzettes?
A crisp Italian white wine like Pinot Grigio or Verdicchio complements the sweet pears and rich Gorgonzola beautifully. A light sparkling Prosecco also works wonderfully.
- → Can these be made in advance?
These are best served fresh from the oven while the base is crisp. However, you can prepare the dough rounds and toppings ahead, then assemble and bake just before serving.