Pear Gorgonzola Pickled Walnut Pizzettes (Printable)

Elegant mini pizzas with sweet pears, creamy Gorgonzola, and tangy pickled walnuts on a crisp golden base.

# 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

# Directions:

01 - Preheat oven to 430°F and line a baking tray with parchment paper. Roll out pizza dough to approximately 0.2 inches thickness. Using a 2.75-inch round cutter, cut out 12 circles and place them on the prepared tray.
02 - Lightly brush each dough round with olive oil. Layer pear slices evenly over each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Sprinkle with fresh thyme and black pepper.
03 - Bake for 12 to 15 minutes until edges are golden and crisp and cheese is bubbling.
04 - Remove from oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Advice:

01 -
  • These little rounds disappear faster than you can pull the next tray from the oven, and everyone always asks what makes them taste so different.
  • The combination feels fancy but the actual work is almost too easy, especially if you use store bought dough.
  • They work just as well for a casual Tuesday dinner as they do for a holiday party where you want to impress without spending hours in the kitchen.
02 -
  • Let your dough rest at room temperature for at least fifteen minutes before rolling or it will shrink back and fight you the whole way.
  • Slice the pears as thin as you can manage because thick slices won't cook through in time and the texture feels off against the crisp dough.
  • Do not overload the pizzettes with cheese or toppings, because too much weight makes the centers soggy and they lose that perfect contrast.
03 -
  • Use a pizza stone if you have one, because it gives the bottoms an even crispier finish and helps the dough cook through without burning the tops.
  • Warm your honey slightly before drizzling so it flows easily and does not clump, and a little goes a long way so start with less than you think you need.
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