Pear Gorgonzola Pickled Walnut Pizzettes

My neighbor showed up one evening with a jar of pickled walnuts she'd brought back from a trip to the Cotswolds, and I had no idea what to do with them. I paired them with some leftover pear and Gorgonzola, pressed the mixture onto scraps of pizza dough, and baked them until they smelled like a bistro. When she tasted one, she laughed and said I'd accidentally made something worth sharing. That's how these pizzettes became my go-to when I want to look fancy without breaking a sweat.

I made these for a book club gathering once, and they disappeared before I even set down the tray. One friend kept circling back to the kitchen asking if there were more, and another spent ten minutes trying to guess the secret ingredient. The pickled walnuts were the star, adding that mysterious tang no one could quite place. It felt good to serve something that sparked curiosity instead of just filling bellies.

Ingredients

• Pizza dough: Store-bought works perfectly here and saves you time, but if you have homemade dough resting in the fridge, even better for flavor and texture.
• Ripe pear: Look for a pear that's firm but yields slightly to pressure; too soft and it'll turn mushy in the oven, too hard and it won't caramelize.
• Gorgonzola cheese: This creamy, pungent blue cheese melts beautifully and balances the sweetness of the pear without overpowering it.
• Pickled walnuts: These are the magic ingredient, offering a briny, tangy bite that cuts through the richness; if you can't find them, regular walnuts with a drizzle of balsamic work in a pinch.
• Olive oil: A light brush keeps the dough from drying out and adds a subtle fruity note that ties everything together.
• Fresh thyme leaves: Just a few leaves bring an earthy, floral aroma that makes the whole kitchen smell like an Italian garden.
• Black pepper: Freshly ground is best; it adds a gentle heat that wakes up the other flavors.
• Honey: Optional, but a thin drizzle after baking adds a glossy sweetness that makes each bite feel indulgent.
• Fresh arugula: A handful of peppery greens on top adds color, crunch, and a fresh contrast to the warm, melted cheese.

Instructions

Preheat and prep:

Set your oven to 220°C and line a baking tray with parchment paper so the bottoms crisp up without sticking. This high heat is key to getting that golden, bubbly finish.

Cut the dough:

Roll the dough to about half a centimeter thick, then use a round cutter to stamp out 12 circles. I like to re-roll scraps gently so nothing goes to waste.

Brush with oil:

Lightly coat each dough round with olive oil using a small brush or your fingers. This creates a barrier that keeps the toppings from soaking in and making the base soggy.

Arrange the toppings:

Layer thin pear slices on each pizzette, then scatter Gorgonzola crumbles and pickled walnut slices over the top. Finish with a pinch of thyme and a few grinds of black pepper.

Bake until golden:

Slide the tray into the oven and bake for 12 to 15 minutes, watching for golden edges and bubbling cheese. The smell will tell you when they're ready.

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 gooey.

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One afternoon, I served these to my dad, who usually turns his nose up at anything with blue cheese. He took a cautious bite, paused, then reached for another without saying a word. By the time I turned around, half the tray was gone and he was nodding approvingly. It was the pear and honey that won him over, softening the sharpness he usually avoided.

Choosing Your Pear

I've tried this recipe with Bosc, Anjou, and Bartlett pears, and each one brought something different to the table. Bosc pears hold their shape beautifully and offer a hint of spice, while Bartlett pears turn softer and sweeter in the oven. Anjou sits somewhere in the middle, with a mild flavor that lets the cheese and walnuts shine. Go for what's ripe at the market, but avoid overripe fruit that'll collapse into mush.

Making It Your Own

If you're not a fan of Gorgonzola, Stilton or Roquefort will give you that same creamy, tangy punch. I've also swapped in goat cheese when I wanted something milder and tangier, and it worked beautifully with a drizzle of balsamic instead of honey. For a bit of crunch, try sprinkling toasted pine nuts or pecans on top right before serving. The base is forgiving, so don't be afraid to play around with what you have on hand.

Serving and Storing

These pizzettes are best enjoyed warm, straight from the oven when the cheese is still soft and the edges are crisp. If you need to make them ahead, bake them fully, let them cool, and store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven for a few minutes to bring back the crunch. They also freeze well; just wrap them individually and pop them in the oven from frozen, adding a couple of extra minutes to the baking time.

• Pair them with a chilled Pinot Grigio or a sparkling Prosecco for an effortless appetizer spread.
• If you're serving a crowd, double the batch and arrange them on a wooden board with clusters of grapes and extra arugula.
• Leftover pizzettes make a surprisingly good breakfast with a fried egg on top.

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These little pizzettes have a way of turning a regular evening into something special without much effort. I hope they bring as much joy to your table as they've brought to mine.

Recipe FAQs

→ Can I use a different type of blue cheese?

Yes, you can substitute Gorgonzola with blue Stilton or Roquefort for a different flavor profile while maintaining the creamy, tangy character of the dish.

→ What can I use if I don't have pickled walnuts?

Regular walnuts work well as a substitute. Add a splash of balsamic glaze to replicate the tangy complexity that pickled walnuts provide.

→ Can I make the dough ahead of time?

Absolutely. You can prepare homemade pizza dough up to 24 hours in advance and store it refrigerated, or use quality store-bought dough for convenience.

→ How do I prevent the pears from making the dough soggy?

Slice the pears thinly and distribute them evenly without overcrowding. The high oven temperature of 220°C ensures quick cooking, crisping the base before moisture becomes an issue.

→ What wine pairs best with these pizzettes?

A crisp Italian white wine such as Pinot Grigio or Soave complements the sweet pears and rich Gorgonzola beautifully, balancing the flavors perfectly.

→ Can these be served at room temperature?

While best served warm from the oven when the cheese is melted and bubbly, they can be enjoyed at room temperature and make excellent party finger food.