Pear Gorgonzola Pickled Walnut Pizzettes

Mini pizzas boasting sweet pears, creamy Gorgonzola, and tangy pickled walnuts on a crisp base. Ideal sophisticated appetizer.

# What You'll Need:

→ 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 tbsp olive oil

06 - 1 tsp fresh thyme leaves

07 - Freshly ground black pepper, to taste

→ To Serve

08 - 1 tbsp honey, for drizzling

09 - Fresh arugula leaves

# How-To Steps:

01 - Preheat the oven to 430°F and line a baking tray with parchment paper.

02 - Roll out the pizza dough to ¼ inch thickness. Using a 3-inch round cutter, cut out 12 circles. Place them on the prepared baking tray.

03 - Lightly brush each dough round with olive oil.

04 - Arrange pear slices evenly over each pizzette, followed by crumbled Gorgonzola and sliced pickled walnuts. Sprinkle with fresh thyme and black pepper.

05 - Bake for 12–15 minutes, or until the edges are golden and crisp and the cheese is bubbling.

06 - Remove from the oven. Drizzle with honey and top with fresh arugula leaves if desired. Serve warm.

# Expert Tips:

01 -

The contrast of warm, crisp dough against cool, creamy cheese creates that perfect bite temperature
Guests always assume these took hours to prepare, but they come together in under 40 minutes
Pickled walnuts add an umami depth that makes people pause and ask whats in this

02 -

Rolling the dough too thin causes the toppings to slide off during baking, while too thick yields a bread-like texture
Overcrowding the tray creates steam that prevents the crisp bottom we are aiming for
Pickled walnuts can be intensely salty, so taste one before adding to gauge how many you actually need

03 -