Save My neighbor showed up one Saturday afternoon with a jar of pickled walnuts her sister had sent from England, and neither of us knew what to do with them. We stood in my kitchen, tasting one after another, puckering at the sharp vinegar tang, until I remembered I had pears that needed using and some Gorgonzola in the fridge. What started as an experiment turned into the most elegant little bites I've made in months. We ate them standing at the counter, still warm, and she left with the recipe scribbled on a grocery receipt.
I brought these to a book club meeting once, thinking they'd be a quick nibble before we started talking. Instead, we spent the first twenty minutes passing the tray around, debating whether the honey drizzle was essential or overkill, and someone's husband wandered in asking if there were more. We barely discussed the book, but nobody seemed to mind.
Ingredients
- Pizza dough (250 g): Store-bought works beautifully here and saves you time, but if you have homemade dough resting in the fridge, even better. Let it come to room temperature before rolling so it doesn't snap back.
- Ripe pear (1 large, thinly sliced): Look for a pear that yields slightly when you press the neck, ripe enough to be sweet but firm enough to slice without turning to mush. Bosc or Anjou both work well.
- Gorgonzola cheese (100 g, crumbled): The creamy, slightly funky punch of Gorgonzola is what makes these pizzettes sing. Don't skimp, and crumble it yourself rather than buying pre-crumbled for better melt and flavor.
- Pickled walnuts (6, thinly sliced): These dark, tangy little gems are the secret weapon. If you can't find them, regular toasted walnuts with a drizzle of balsamic reduction will get you close.
- Olive oil (1 tbsp): A light brush keeps the dough from drying out and adds a subtle richness.
- Fresh thyme leaves (1 tsp): Just a whisper of thyme ties everything together without overpowering the pear.
- Freshly ground black pepper: A few grinds add a gentle bite that balances the sweetness.
- Honey (1 tbsp, optional): A drizzle at the end brings out the pear's natural sweetness and mellows the Gorgonzola.
- Fresh arugula leaves (optional): A handful of peppery greens on top adds color and a fresh contrast.
Instructions
- Preheat and prep your tray:
- Set your oven to 220°C (430°F) and line a baking tray with parchment paper. This high heat ensures the edges crisp up while the cheese melts into golden pools.
- Cut your dough rounds:
- Roll the dough out to about half a centimeter thick, then use a round cutter to stamp out 12 circles. If the dough resists, let it rest for a few minutes, then try again.
- Brush with olive oil:
- Lightly brush each round with olive oil using a small pastry brush or your fingers. This step keeps the bases from drying out and adds flavor.
- Top each pizzette:
- Arrange a few thin pear slices on each round, then scatter crumbled Gorgonzola and sliced pickled walnuts over the top. Finish with a pinch of thyme and a grind 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 a few arugula leaves. Serve them warm, straight from the tray.
Save The first time I made these for a dinner party, I forgot to buy arugula and served them plain. Halfway through the evening, someone said they were perfect as they were, and I realized I'd been overthinking it. Sometimes the simplest version is the one that sticks.
Choosing Your Cheese
Gorgonzola is my go-to because it melts beautifully and has that creamy sharpness, but I've used Stilton when that's what I had, and it was just as good. Roquefort works too, though it's a bit saltier, so go easy on any extra seasoning. The key is a blue cheese that crumbles easily and doesn't turn rubbery under heat.
Make Ahead Strategy
You can roll and cut the dough rounds in the morning, cover them with a damp towel, and leave them in the fridge until you're ready to top and bake. The pears can be sliced an hour ahead and tossed with a tiny squeeze of lemon juice to keep them from browning. Once topped, these bake so fast you can pull them together while guests are arriving.
Serving Suggestions
These pizzettes are elegant enough for a cocktail party but casual enough for a weeknight treat. I like to serve them on a wooden board with a small dish of extra honey on the side for anyone who wants more sweetness. They pair beautifully with a chilled Pinot Grigio or a light sparkling wine.
- Add a handful of arugula on top for a peppery contrast and a pop of green.
- Serve them alongside cured meats and olives for a simple antipasto spread.
- Leftovers (if there are any) can be reheated in a hot oven for a few minutes to crisp them back up.
Save There's something about the way pear and blue cheese come together that feels like a small luxury, even on an ordinary Tuesday. Make these once and they'll become the thing you bring when you want to show up with something special.
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 tangy, creamy flavor profile.
- → What can I use if I can't find pickled walnuts?
Regular toasted walnuts work well as a substitute. Add a splash of balsamic glaze to recreate the tangy complexity of pickled walnuts.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough circles in advance and refrigerate them covered for up to 24 hours before topping and baking.
- → How do I keep the pizzettes crispy?
Ensure your oven is fully preheated to 220°C and avoid overloading toppings. Serve immediately while warm for maximum crispness.
- → What type of pear works best?
Ripe but firm pears like Bosc, Anjou, or Bartlett work beautifully. They should be sweet and hold their shape when sliced thinly and baked.
- → Can these be made gluten-free?
Absolutely. Simply substitute the regular pizza dough with a gluten-free alternative available at most grocery stores or make your own.