Pear Gorgonzola Pickled Walnut Pizzettes

A friend showed up to book club one night with a platter of these little rounds, and I watched everyone forget about the novel we were supposed to discuss. The pears were caramelized at the edges, the cheese was still warm and oozing, and there was this mysterious briny crunch no one could identify. When she finally confessed it was pickled walnuts, I made her write down where to buy them on the back of my bookmark. I've been making these ever since, and they disappear faster than I can pull them from the oven.

I made these for my sister's birthday last spring, and she kept sneaking back to the kitchen for more. By the end of the night, she'd eaten five and declared them her new favorite thing. Now she requests them every time we host anything, and I've started doubling the batch because they never last. There's something about warm cheese and fruit that turns even the pickiest eaters into believers.

Ingredients

• Pizza dough: Store-bought works beautifully here and saves you time, but if you have homemade dough in the freezer, this is a perfect way to use it up.
• Ripe pear: Look for one that's firm enough to slice cleanly but soft enough to smell sweet, Bartlett or Bosc both work well and hold their shape during baking.
• Gorgonzola cheese: The creamy, slightly sharp variety melts into puddles of flavor, balancing the sweetness of the pear without overpowering it.
• Pickled walnuts: These are tangy, savory, and a little mysterious, they add a briny pop that keeps people guessing in the best way.
• Olive oil: A light brush on the dough before topping creates a golden, crisp base and adds a subtle richness.
• Fresh thyme: Just a pinch of these tiny leaves brings an earthy, floral note that ties everything together.
• Black pepper: Freshly ground adds a gentle heat that wakes up the creamy cheese without overwhelming the delicate pear.
• Honey: A drizzle at the end amplifies the sweetness and gives the pizzettes a glossy, elegant finish.
• Arugula: Optional, but the peppery greens add a fresh, bright contrast to the warm, rich toppings.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Preheat and Prep:

Set your oven to 220°C and line a baking tray with parchment so nothing sticks. The high heat is key to getting those edges crispy and golden.

Roll and Cut:

Roll the dough out until it's about the thickness of a coin, then use a round cutter to punch out 12 circles. If the dough springs back, let it rest for a minute before cutting.

Brush with Oil:

Lightly brush each round with olive oil using a pastry brush or your fingers. This seals the dough and helps it crisp up beautifully in the oven.

Layer the Toppings:

Arrange thin pear slices on each round, then scatter Gorgonzola crumbles and sliced pickled walnuts 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 bubbling cheese and crisp, golden edges. The smell will tell you when they're ready.

Finish and Serve:

Pull them out, drizzle with honey if you like things a little sweeter, and top with fresh arugula. Serve them warm while the cheese is still soft.

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The first time I served these at a dinner party, I put them out as a pre-dinner snack and they were gone before I'd even poured the wine. One guest asked if I'd trained as a caterer, and I had to laugh because I'd made them in my pajamas that afternoon. It's funny how something so simple can make you feel like a culinary genius, even when you're just assembling a few perfect ingredients on store-bought dough.

Choosing Your Pears

I've tried this recipe with underripe pears and it just doesn't sing the same way. You want fruit that's fragrant and gives slightly when you press the stem end, but not so soft that it turns to mush under the knife. Bartlett pears are my go-to because they're sweet and hold their shape, but Bosc works too if you like a firmer bite. If your pears are too hard, leave them on the counter for a day or two and they'll ripen beautifully.

Making It Your Own

I've swapped Gorgonzola for Roquefort when I wanted something a little funkier, and it was just as good. If you can't find pickled walnuts, regular toasted walnuts with a drizzle of balsamic glaze will give you a similar sweet-tart contrast. Some people like to add caramelized onions or a smear of fig jam under the cheese, and I won't stop you, but I think the simplicity is what makes these so elegant.

Serving and Storing

These are best eaten warm, straight from the oven, when the cheese is still gooey and the crust is at its crispiest. If you have leftovers, which is rare, you can reheat them in a hot oven for a few minutes to bring back some of that crunch. I've also made the dough rounds ahead of time and kept them covered in the fridge, then topped and baked them just before serving.

• Serve them on a wooden board with a small bowl of extra honey for drizzling.
• Pair them with a crisp white wine like Pinot Grigio or a sparkling Prosecco.
• If you're making them for a crowd, double the batch because one round per person is never enough.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Every time I pull a tray of these from the oven, I feel like I've cracked some kind of secret code for effortless entertaining. They're proof that you don't need complicated techniques or fancy equipment to make something people will remember.

Recipe FAQs

→ Can I use a different cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with other blue cheeses like Stilton or Roquefort for a similar bold flavor profile, or try a milder option like goat cheese for a different taste experience.

→ What can I use if I can't find pickled walnuts?

Regular toasted walnuts work well as a substitute. Add a drizzle of balsamic glaze to mimic the tangy flavor 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 covered in the refrigerator. Let it come to room temperature before rolling out.

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

Slice the pears thinly and avoid overloading each pizzette. The high oven temperature and short baking time help crisp the dough before excess moisture is released.

→ What type of pear works best for this dish?

Ripe but firm pears like Bartlett or Anjou work beautifully. They should be sweet and flavorful but not overly soft, so they hold their shape during baking.

→ Can these be made in advance for a party?

You can prepare the dough rounds and slice the toppings ahead of time. However, these are best assembled and baked just before serving to maintain the crisp texture of the crust.