Pear Gorgonzola Pickled Walnut Pizzettes (Print View)

Crispy pizzettes with sweet pears, creamy Gorgonzola, and tangy pickled walnuts—an elegant Italian appetizer.

# Components:

→ Dough

01 - 8.8 oz pizza dough, store-bought or homemade

→ Toppings

02 - 1 large ripe pear, thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 6 pickled walnuts, thinly sliced
05 - 1 tablespoon olive oil
06 - 1 teaspoon fresh thyme leaves
07 - Freshly ground black pepper to taste

→ To Serve

08 - 1 tablespoon honey, optional for drizzling
09 - Fresh arugula leaves, optional

# Directions:

01 - Preheat oven to 430°F and line a baking tray with parchment paper. Roll out pizza dough to approximately 0.2 inches thick. Using a 2.75-inch round cutter, cut out 12 circles and arrange on the prepared baking tray.
02 - Lightly brush each dough round with olive oil. Distribute pear slices evenly across each pizzette, then top with crumbled Gorgonzola and sliced pickled walnuts. Season with fresh thyme and freshly ground black pepper.
03 - Bake for 12 to 15 minutes until the edges are golden and crisp and the cheese is bubbling.
04 - Remove from oven. Drizzle with honey and garnish with fresh arugula leaves if desired. Serve warm.

# Expert Advice:

01 -
  • Gourmet Flavor Profile: A perfect balance of sweet, salty, and tangy ingredients.
  • Quick and Easy: Simple preparation that yields professional-looking results in just 35 minutes.
  • Versatile Serving: Ideal as a vegetarian appetizer for parties or a refined evening snack.
02 -
  • Walnut Substitute: If pickled walnuts are unavailable, use regular walnuts and a splash of balsamic glaze for tang.
  • Texture Balance: Use a ripe but firm pear so it holds its shape during the high-heat baking process.
  • Fresh Garnish: Adding the arugula only after baking ensures the leaves remain fresh and peppery rather than wilting.
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