Pear Gorgonzola Pickled Walnut Pizzettes

My sister brought home pickled walnuts from a farmer's market without any idea what to do with them. We stood in the kitchen staring at the jar, and I grabbed some leftover dough from the fridge. What started as an experiment turned into the most elegant little bites we'd ever thrown together on a weeknight. The sweet pear against that punchy, tangy walnut was a revelation neither of us saw coming.

I made these for a small dinner party once, and they disappeared before the main course even hit the table. Everyone kept asking what the dark, mysterious ingredient was. When I said pickled walnuts, half the room had never heard of them, and the other half immediately wanted the recipe. It became the conversation starter I never planned for.

Ingredients

• Pizza dough: Store-bought works beautifully here and saves time, but if you have homemade dough resting in the fridge, even better for flavor and texture.
• Ripe pear: Choose one that's firm enough to slice thin but sweet enough to taste, Bosc or Anjou both work well and hold their shape during baking.
• Gorgonzola cheese: The creamy, sharp tang is essential, crumble it yourself from a wedge rather than buying pre-crumbled for better melt and flavor.
• Pickled walnuts: These bring acidity and a deep, earthy sweetness you can't replicate, but if you can't find them, regular walnuts with a drizzle of balsamic glaze will get you close.
• Olive oil: A light brush keeps the dough from drying out and adds a subtle richness to the base.
• Fresh thyme leaves: Just a whisper of herb ties everything together without competing with the other bold flavors.
• Honey: Optional, but a thin drizzle after baking adds a glossy finish and amplifies the sweetness of the pear.
• Fresh arugula: A handful on top adds a peppery bite and makes the pizzettes feel even more refined.

Instructions

Preheat and Prep:

Set your oven to 220°C and line a baking tray with parchment paper. This high heat ensures a crisp, golden base that won't go soggy under the toppings.

Cut the Dough:

Roll the dough out to about half a centimeter thick, then use a round cutter to punch out 12 circles. If the dough resists, let it rest for a few minutes before rolling again.

Brush with Oil:

Lightly coat each round with olive oil using a pastry brush or your fingers. This step adds flavor and helps the toppings adhere.

Layer the Toppings:

Arrange thin pear slices on each base, 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 bubbling cheese and crisp, bronzed edges. 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 melty and the edges are crackling.

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There's something quietly luxurious about pulling a tray of these out of the oven and watching people reach for them without hesitation. They're small enough to feel like a treat, but every bite is layered and intentional. I've served them at casual gatherings and slightly fancier ones, and they never feel out of place.

Choosing the Right Pear

I've learned the hard way that overly ripe pears turn to mush under heat, and underripe ones stay hard and flavorless. You want a pear that yields just slightly when you press the neck, firm enough to slice cleanly but sweet enough to taste raw. Bosc pears hold up best in the oven, but Anjou works if that's what you have. A quick taste before slicing will tell you everything you need to know.

Make Ahead Tips

You can cut the dough rounds a few hours ahead and keep them covered in the fridge until you're ready to top and bake. I've even frozen the unbaked, topped pizzettes on a tray, then transferred them to a freezer bag once solid. Bake them straight from frozen, adding a couple extra minutes to the time. It's a lifesaver when you're hosting and need one less thing to worry about in the moment.

Serving and Pairing

These pizzettes are best served warm, straight from the oven, when the cheese is gooey and the edges are still crisp. They pair beautifully with a chilled glass of Pinot Grigio or a light sparkling wine. If you're serving them as part of a larger spread, keep them simple and let the flavors speak for themselves.

• Arrange them on a wooden board with a small dish of extra honey for drizzling.
• Add a handful of arugula on the side for guests who want a little green with each bite.
• Serve alongside cured meats or a mild cheese plate to round out the appetizer table.

Save

Once you make these, they'll become your go-to whenever you need something that feels special without the stress. They're proof that a few good ingredients and a hot oven can turn a quiet evening into something worth remembering.

Recipe Questions & Answers

→ Can I make the dough ahead of time?

Yes, you can prepare pizza dough up to 24 hours in advance and refrigerate it. Bring to room temperature for 30 minutes before rolling out for best results.

→ What can I substitute for pickled walnuts?

Regular toasted walnuts with a drizzle of balsamic glaze work well. You can also try caramelized pecans or candied walnuts for a sweeter variation.

→ Can I use a different type of cheese?

Absolutely. Blue Stilton, Roquefort, or even a mild goat cheese make excellent alternatives to Gorgonzola while maintaining the creamy, tangy flavor profile.

→ How do I prevent the pizzettes from getting soggy?

Brush the dough lightly with olive oil before adding toppings, and avoid overloading with ingredients. Baking at high temperature ensures a crisp, golden base.

→ Can these be made in advance for a party?

You can prepare the dough circles and slice ingredients ahead. Assemble and bake just before serving for the best texture and flavor, as they're best enjoyed warm and crisp.

→ What wine pairs well with these pizzettes?

A crisp Italian white wine like Pinot Grigio or Verdicchio complements the sweet pears and tangy cheese beautifully. A light Prosecco also works wonderfully for celebrations.