Pear Gorgonzola Pickled Walnut Pizzettes

My neighbor knocked one evening with a basket of pears from her tree, more than she could possibly use. I had Gorgonzola left from a cheese board and a jar of pickled walnuts I'd been too intimidated to open. Rolling out dough into little rounds felt like making edible coins, each one a tiny canvas. What started as pantry improvisation turned into the most requested thing I bring to gatherings now.

I brought these to a book club once, still warm in a basket lined with linen. The host had planned a full dinner, but we ended up passing the pizzettes around for an hour, talking with our mouths half full, the meeting completely derailed. Nobody minded. One friend photographed them against the kitchen tile before they disappeared.

Ingredients

• Pizza dough (250 g): Store-bought works beautifully here and saves you an hour, but if you have homemade in the freezer, thaw it slowly in the fridge for the best texture.
• Ripe pear (1 large, thinly sliced): Use a pear that yields slightly to pressure but isnt mushy, Bartlett or Bosc both work, and slice it thin enough to see light through.
• Gorgonzola cheese (100 g, crumbled): The creamy dolce version melts better than aged Gorgonzola and brings enough funk without overpowering the pear.
• Pickled walnuts (6, thinly sliced): These dark, tangy preserves add an unexpected sharpness that makes people pause and ask what that flavor is.
• Olive oil (1 tbsp): Brush it on the dough before topping so the base crisps up instead of turning soggy.
• Fresh thyme leaves (1 tsp): Strip the leaves off the stems just before using, their piney sweetness bridges the fruit and cheese perfectly.
• Freshly ground black pepper: A few aggressive turns of the mill right before baking wakes up all the other flavors.
• Honey (1 tbsp, optional): Drizzle it on after baking for a glossy finish and a hint of floral sweetness that makes the pears sing.
• Fresh arugula leaves (optional): A small handful scattered on top adds peppery freshness and makes them look like they came from a cafe.

Instructions

Preheat and Prep Your Tray:

Set your oven to 220 degrees Celsius and line a baking tray with parchment so nothing sticks. This high heat is what gives you those crispy, golden edges.

Cut the Dough Rounds:

Roll the dough out to about half a centimeter thick, then use a round cutter to stamp out 12 circles. Gather and reroll scraps gently so they dont get tough.

Brush with Olive Oil:

Use a pastry brush or your fingers to lightly coat each round with olive oil. This step is small but it keeps the base from getting soggy under the toppings.

Arrange the Toppings:

Lay pear slices over each round, then scatter Gorgonzola crumbles and thin slices of pickled walnut on top. Finish with a pinch of thyme leaves and a grind of black pepper.

Bake Until Golden:

Slide the tray into the hot oven and bake for 12 to 15 minutes, watching for bubbling cheese and edges that turn deep gold. The smell will fill your kitchen halfway through.

Finish and Serve:

Pull them out, drizzle with honey if youre using it, and top with arugula leaves. Serve them warm, straight from the tray if youre feeling casual.

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A friend once told me these reminded her of a bistro in Lyon where she ate similar bites under string lights. She hadnt thought about that trip in years. Food has a way of pulling memories out of hiding like that, even when youre just standing in your own kitchen on a Tuesday.

Choosing Your Pears

The variety matters less than the ripeness. I once used rock-hard pears thinking theyd soften and ended up with crunchy, bland patches. Now I buy them a few days early and let them sit on the counter until they smell faintly sweet near the stem. Bartletts are reliable and easy to find, but Bosc hold their shape beautifully and have a honeyed flavor that works magic with Gorgonzola.

Make-Ahead Strategy

You can roll and cut the dough rounds in the morning, then stack them between parchment sheets in the fridge. When guests arrive, pull them out, add toppings, and bake. I sometimes prep two trays and keep one in the fridge so I can bake a second batch if the first disappears too fast, which it usually does.

Serving and Pairing Ideas

These work as passed appetizers at a party or as a light starter before a heavier main. I like to serve them on a wooden board with a small bowl of extra honey on the side for people who want more sweetness. A crisp white wine, something like Pinot Grigio or a dry Riesling, cuts through the richness and matches the fruity notes.

• Try them with a drizzle of aged balsamic instead of honey for a deeper, less sweet finish
• Add a handful of chopped fresh rosemary to the dough before rolling for an herby twist
• Serve alongside a simple green salad dressed with lemon to balance the richness

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These little rounds have become my answer to almost every casual gathering, proof that impressive food doesnt need to be complicated. Just good ingredients, high heat, and the confidence to let simple things shine.

Recipe Q&A

→ Can I use a different type of blue cheese?

Yes, you can substitute Gorgonzola with blue Stilton, Roquefort, or any other creamy blue cheese you prefer. Each will bring its own unique flavor profile to the pizzettes.

→ What if I can't find pickled walnuts?

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

→ Can I make the dough ahead of time?

Absolutely. You can prepare the dough circles in advance and refrigerate them covered for up to 24 hours. Bring to room temperature before adding toppings and baking.

→ How do I store leftover pizzettes?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for 5-7 minutes to restore crispness.

→ What type of pear works best?

Ripe but firm pears like Bosc, Anjou, or Bartlett work wonderfully. They should be sweet and hold their shape when sliced thinly and baked.

→ Can these be served cold?

While they're best served warm from the oven when the cheese is melted and the crust is crisp, they can be enjoyed at room temperature as well.