Save My neighbor showed up one evening with a jar of pickled walnuts she'd made that summer, insisting I find something interesting to do with them. I had pizza dough resting in the fridge and a lone pear on the counter, and somehow the idea of tiny, elegant pizzettes just appeared. The combination of sweet fruit, pungent cheese, and those dark, tangy walnuts turned out to be one of those happy accidents that you end up making again and again.
I first served these at a small dinner party where I'd completely overthought the main course and needed something simple to start. Watching my guests reach for second and third pizzettes while the conversation flowed made me realize that sometimes the best dishes are the ones you almost didn't plan. One friend even asked if I'd trained in Italy, which I absolutely had not, but I took the compliment anyway.
Ingredients
- Pizza dough: Store bought works beautifully here and saves you time, but if you have homemade dough on hand, even better for texture and flavor.
- Ripe pear: Look for one that yields slightly to pressure but isn't mushy, it should slice cleanly and hold its shape during baking.
- Gorgonzola cheese: The creamy, pungent funk of Gorgonzola is what makes these pizzettes sing, don't be shy with it.
- Pickled walnuts: These dark, tangy gems add a sophisticated sharpness that plain walnuts just can't match, though regular walnuts with balsamic will do in a pinch.
- Olive oil: A light brush keeps the dough from drying out and adds a subtle richness to each bite.
- Fresh thyme: Just a small amount brings an earthy, floral note that ties everything together without overpowering.
- Honey: Optional, but a drizzle at the end adds a gorgeous sweetness that plays off the salty cheese.
- Arugula: A handful of peppery greens on top adds freshness and a pop of color right before serving.
Instructions
- Preheat and Prep:
- Set your oven to 220°C and line a baking tray with parchment so nothing sticks. This high heat is key for getting those edges crisp and golden.
- Cut the Rounds:
- Roll your dough out to about half a centimeter thick, then use a round cutter to stamp out 12 circles. If the dough springs back, let it rest a minute before cutting.
- Brush with Oil:
- Lightly coat each round with olive oil using a small brush or your fingertips. This step prevents sogginess and adds flavor.
- Layer the Toppings:
- Arrange thin pear slices on each round, then scatter Gorgonzola crumbles and pickled walnut slices over the top. Finish with a pinch of thyme and black pepper.
- Bake Until Golden:
- Slide the tray into the oven and bake for 12 to 15 minutes until the edges puff and brown and the cheese bubbles. Keep an eye on them near the end so nothing burns.
- Finish and Serve:
- Pull them out, drizzle with honey if you like, and scatter fresh arugula on top. Serve them warm while the cheese is still soft and melty.
Save There's a moment right after you pull these from the oven when the kitchen smells like toasted dough, caramelized fruit, and melted cheese all at once. It's the kind of smell that makes people wander in from other rooms asking what you're making. That's when you know you've got something worth sharing.
Choosing Your Pear
I've tried this with underripe pears that stayed crunchy and with overripe ones that turned to mush, and neither was ideal. You want a pear that's ripe enough to be sweet and fragrant but firm enough to slice cleanly and hold its shape under heat. Bosc and Anjou both work well, but honestly, whatever looks good at the market will probably be fine as long as it passes the gentle squeeze test.
Swapping the Cheese
Gorgonzola has that creamy, bold funkiness that I love, but I've also made these with Roquefort when that's what I had on hand. Stilton works too, though it's a bit firmer and less melty. If blue cheese isn't your thing, a soft goat cheese with a drizzle of balsamic creates a completely different but equally delicious version.
Serving Suggestions
These pizzettes are ideal as a passed appetizer at a party or arranged on a platter for a cocktail hour. I've also served them alongside a simple green salad for a light lunch that feels special without being heavy.
- Pair them with a crisp Italian white like Pinot Grigio or a sparkling Prosecco.
- If you're making them ahead, bake them most of the way, then finish in the oven just before serving so they stay crisp.
- Leftover pizzettes can be reheated in a hot oven for a few minutes, though they're honestly best fresh.
Save These little bites have become my go to whenever I want to impress without stress. They're proof that a few good ingredients and a hot oven can turn into something that feels much fancier than the effort required.
Recipe FAQ
- → Can I use a different cheese instead of Gorgonzola?
Yes, blue Stilton or Roquefort work beautifully as substitutes, offering similar creamy, tangy profiles that complement the sweet pears perfectly.
- → What can I substitute for pickled walnuts?
Regular toasted walnuts with a splash of balsamic glaze provide a similar texture and tangy sweetness if pickled walnuts are unavailable.
- → How do I prevent the dough from becoming soggy?
Brush the dough lightly with olive oil before adding toppings, and ensure your oven is fully preheated to 220°C for a crisp, golden base.
- → Can these pizzettes be made ahead?
You can prepare and cut the dough rounds in advance, then top and bake just before serving for the best texture and warmth.
- → What type of pear works best?
Ripe but firm pears like Bosc or Anjou hold their shape well during baking while providing the perfect balance of sweetness against the tangy cheese.
- → What wine pairs well with these pizzettes?
A crisp Italian white wine such as Pinot Grigio or Verdicchio complements the sweet pears and rich Gorgonzola beautifully.