Save My neighbor brought these tiny pizzettes to a dinner party last autumn, and I watched them disappear before I'd even made it through the appetizer round. The moment I bit into one—the sweetness of the pear against the sharp blue cheese, then that unexpected pickle-brined walnut crunch—I knew I had to figure out how to make them myself. What started as a casual request for the recipe became my go-to move whenever I need to impress without spending hours in the kitchen.
I tested these one quiet Tuesday evening when I was meal prepping for the week ahead, and my partner kept wandering into the kitchen drawn by the smell of toasted thyme and caramelizing cheese. By the time they came out of the oven, he'd already set the table and poured wine. We ended up eating the entire batch while sitting on the counter talking about nothing in particular—sometimes that's when the best kitchen moments happen, when you're not trying too hard.
Ingredients
- Pizza dough (250 g): Store-bought works beautifully here and saves you the rise time; if you're making your own, use a simple, forgiving dough recipe and let it rest before rolling.
- Ripe pear (1 large): Slice it thin just before assembly so it doesn't oxidize or weep juice all over your toppings; a slightly firm pear holds its shape better than a mushy one.
- Gorgonzola cheese (100 g): Crumble it by hand rather than grating it so you get irregular pieces that melt into little pockets of creamy tang.
- Pickled walnuts (6): These are the secret weapon—their vinegary bite is what makes people pause mid-chew and ask what that incredible flavor is.
- Olive oil (1 tbsp): A good quality one matters here since it's one of the few fats on these little guys; use something you'd actually taste on bread.
- Fresh thyme (1 tsp): Strip the leaves from the stems; dried thyme will work but feels like a missed opportunity when fresh is so aromatic.
- Black pepper: Grind it fresh right before topping—pre-ground pepper tastes like dust compared to what you get from a grinder.
- Honey and arugula (optional): The honey adds sweetness that plays against the blue cheese, while peppery arugula brings a green freshness that makes the whole thing feel less heavy.
Instructions
- Get your oven ready and set the stage:
- Preheat to 220°C (430°F) and line your baking tray with parchment paper so nothing sticks and cleanup is effortless. This temperature is hot enough to get the edges golden and crisp without burning the cheese.
- Cut your dough into perfect little discs:
- Roll the pizza dough to about 0.5 cm thickness—thin enough to be crispy but thick enough to have some chew. A 7 cm round cutter (or even a drinking glass works) gives you 12 neat circles; place them on the parchment with a bit of space between each one.
- Give the dough a light oil kiss:
- Brush each round with olive oil using gentle strokes—you're not drowning them, just creating a little barrier that helps them turn golden. This small step is what separates pizzettes from soggy bread.
- Layer on your toppings with intention:
- Start with the pear slices arranged in a single layer, then scatter the crumbled Gorgonzola, then your pickled walnut slices. Finish with thyme leaves and a crack of fresh black pepper—this layering order means every bite has balance.
- Let the oven work its magic:
- Bake for 12 to 15 minutes until the edges are deep golden and the cheese is bubbling slightly. You'll know they're ready when the smell hits you—that moment when toasted dough and melted blue cheese fill your kitchen is the signal.
- Finish and serve while warm:
- Pull them from the oven and immediately drizzle with honey if you're using it, and top with fresh arugula leaves for color and peppery bite. Serve them within a few minutes while the base is still crisp and the cheese is still soft.
Save I made these for my book club once, and a friend who claims she doesn't like blue cheese ate four of them without thinking about it. When someone finally pointed it out to her, she looked genuinely shocked—sometimes the way ingredients are proportioned and combined changes minds in the best way.
The Pear and Blue Cheese Magic
There's something about the sweetness of ripe pear against the sharp intensity of Gorgonzola that just clicks in a way that seems simple until you taste it. The fruit softens the cheese's aggressive edge while the cheese keeps the pear from tasting too delicate or boring. It's one of those flavor combinations that feels like it was always meant to exist.
When to Make These
These shine as a dinner party appetizer because they're sophisticated without being fussy, and you can have them ready before guests arrive. They're also sneaky good for casual entertaining because people see them, grab a couple expecting something ordinary, then end up seeking you out asking for the recipe.
Variations and Swaps
Once you get comfortable with this combination, you start seeing other possibilities everywhere. A different blue cheese changes the flavor profile entirely—Roquefort is sharper, Stilton is earthier, and even a good quality feta brings a tangy freshness that's lovely. The beauty of this format is that it's forgiving enough for experimentation.
- Swap the pear for thin apple slices if you want something slightly tarter, or even thin slices of ripe fig for an autumn twist.
- Substitute the pickled walnuts with candied pecans plus a small drizzle of balsamic if you can't find them.
- Add a tiny pinch of dried rosemary or oregano to the thyme for a more Mediterranean feel.
Save These pizzettes remind me why I love cooking—it's usually about finding four or five ingredients that respect each other and letting them do their thing. Serve them warm, watch people's faces, and bask in the fact that something this impressive took you less than 40 minutes.
Common Questions
- → Can I use a different type of blue cheese?
Yes, you can substitute Gorgonzola with blue Stilton or Roquefort for a different flavor profile while maintaining the creamy, tangy character of the dish.
- → What if I can't find pickled walnuts?
Regular walnuts work well as a substitute. Add a splash of balsamic glaze to replicate the tangy complexity that pickled walnuts provide.
- → Can I make the dough ahead of time?
Absolutely. You can prepare homemade pizza dough up to 24 hours in advance and store it covered in the refrigerator until ready to use.
- → How do I prevent the pizzettes from getting soggy?
Brush the dough lightly with olive oil before adding toppings and avoid overloading with ingredients. Bake at the recommended high temperature for a crisp base.
- → What wine pairs best with these pizzettes?
A crisp Italian white wine such as Pinot Grigio or Vermentino complements the sweet pears and tangy Gorgonzola beautifully.
- → Can these be made gluten-free?
Yes, simply substitute regular pizza dough with your favorite gluten-free pizza dough alternative to accommodate dietary restrictions.