Save My neighbor brought back a jar of pickled walnuts from a farmers market, and neither of us knew what to do with them. We stood in my kitchen, flipping the jar over like it held some secret code. I had leftover pizza dough in the fridge and a pear that was one day away from being too soft, so I rolled everything out into little rounds and started layering. The smell that came out of the oven—sweet, tangy, sharp—made us both stop talking mid-sentence.
I made these for a book club meeting where I completely forgot to read the book. Everyone was too busy eating these little pizzettes to notice I had no idea what happened in chapter seven. One friend sat on the couch with three of them balanced on a napkin, nodding along to the discussion, eyes half-closed in cheese-induced bliss. No one cared that I mixed up the protagonist's name.
Ingredients
- Pizza dough: Store-bought works beautifully here and saves you from kneading stress, but if you have homemade dough resting in the fridge, it'll taste even better with that slight fermented tang.
- Ripe pear: Go for one that gives just a little when you press the stem end—it should be sweet and juicy, not crunchy, so it softens slightly as it bakes without turning to mush.
- Gorgonzola cheese: The creamy, pungent kind melts into puddles of salty heaven, and crumbling it by hand instead of cutting keeps the texture irregular and interesting.
- Pickled walnuts: These dark, tangy beauties are the secret star—slice them thin so every bite gets a hit of that vinegary depth without overwhelming the sweetness of the pear.
- Olive oil: A light brush on the dough before topping helps it crisp up and adds a subtle richness that ties everything together.
- Fresh thyme: Just the leaves, stripped from the stems with your fingers—thyme and pear have this quiet friendship that makes the whole thing smell like an Italian hillside.
- Black pepper: A few grinds right before baking wakes up the cheese and adds a gentle bite that keeps things from feeling too sweet.
- Honey: Optional, but a thin drizzle after baking makes the flavors sing louder, especially if your pear wasn't quite ripe enough.
- Fresh arugula: A handful scattered on top adds peppery freshness and makes the whole plate look like you actually planned this.
Instructions
- Get the oven ready:
- Preheat to 220 degrees Celsius and line a baking tray with parchment so nothing sticks. The high heat is what gives these pizzettes their crisp, golden edges.
- Cut the dough:
- Roll the dough out to about half a centimeter thick, then use a round cutter to stamp out twelve circles—you can reroll scraps if needed, but try not to overwork it or the dough gets tough.
- Brush with oil:
- Lightly coat each round with olive oil using a small brush or your fingers. This step keeps the base from getting soggy and adds flavor from the first bite.
- Add the toppings:
- Layer pear slices first, then scatter Gorgonzola and pickled walnut slices over each one, finishing with a pinch of thyme and a twist of black pepper. Don't overthink the arrangement—a little chaos looks more appetizing than perfection.
- Bake until golden:
- Slide the tray into the oven and bake for twelve to fifteen minutes, watching for bubbling cheese and edges that turn the color of toasted bread. The smell will tell you when they're close.
- Finish and serve:
- Pull them out, drizzle with honey if you like things a little sweeter, and scatter arugula on top while they're still warm. Serve immediately, because these are best when the cheese is still molten.
Save The first time I served these at a dinner party, someone picked one up and said it tasted like the fancy version of a cheese plate. That stuck with me because it's exactly right—all the best parts of a cheese board, warm and melted onto crispy dough, in a size that fits in two bites. I've been making them for gatherings ever since, and they disappear faster than anything else I put out.
Choosing Your Cheese
Gorgonzola is traditional here, but you can swap in any creamy blue cheese you love—Stilton adds an earthy richness, and Roquefort brings a sharper, saltier punch. I once used a local blue from a farmers market that had a hint of sweetness, and it made the whole thing taste almost dessert-like. The key is to pick something that melts well and has enough personality to stand up to the pear and walnut without getting lost.
What If You Cant Find Pickled Walnuts
Pickled walnuts can be hard to track down depending on where you live, but regular toasted walnuts work in a pinch—just add a drizzle of balsamic glaze or a few drops of red wine vinegar to mimic that tangy bite. I've also used candied walnuts when I wanted something sweeter, though you lose that briny contrast that makes the original version so compelling. If you're feeling adventurous, try pickling your own walnuts a week ahead—it's easier than it sounds and makes the house smell incredible.
Serving and Pairing Ideas
These pizzettes are perfect as a passed appetizer at parties, but I've also served them as a light lunch with a big green salad on the side. They pair beautifully with a crisp Italian white like Verdicchio or a sparkling Prosecco, something that cuts through the richness of the cheese and echoes the sweetness of the pear. If you're not drinking wine, a cold sparkling water with lemon does the same job of refreshing your palate between bites.
- Make them ahead by prepping the dough rounds and keeping them covered in the fridge until you're ready to top and bake.
- Double the batch if you're feeding a crowd—they go faster than you think, and no one ever complains about having extras.
- Leftover pizzettes can be reheated in a hot oven for a few minutes, though they're never quite as good as fresh from the first bake.
Save There's something quietly satisfying about pulling a tray of these out of the oven and watching people's faces change when they take the first bite. Keep a jar of pickled walnuts in your pantry, and you'll always have an excuse to make them again.
Recipe FAQ
- → Can I make the dough ahead of time?
Yes, you can prepare homemade pizza dough up to 24 hours in advance and refrigerate it. Bring to room temperature 30 minutes before rolling for easier handling.
- → What can I substitute for pickled walnuts?
Regular toasted walnuts with a drizzle of balsamic glaze work well. You can also use candied walnuts for a sweeter profile or pecans for a milder flavor.
- → Which pear variety works best?
Ripe Bartlett or Anjou pears are ideal for their sweetness and firm texture. Avoid overly soft pears that may release too much moisture during baking.
- → Can these be made gluten-free?
Absolutely. Use your favorite gluten-free pizza dough. Follow the same preparation steps, though baking time may vary slightly depending on the dough brand.
- → How do I store leftover pizzettes?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness. Avoid microwaving as it makes them soggy.
- → Can I freeze these pizzettes?
Yes, freeze unbaked assembled pizzettes on a tray, then transfer to freezer bags. Bake directly from frozen, adding 3-5 minutes to the cooking time.