Pear, Gorgonzola and Walnut Pizza with Olive Oil

Why You’ll Love This Recipe

• Balanced sweet-salty flavor: juicy pears, tangy gorgonzola, and nutty walnuts all in one bite.
• Restaurant-style gourmet pizza that is still easy and approachable for home cooks.
• Olive-oil base keeps it light, letting the toppings and crisp crust really shine.
• Perfect for entertaining: impressive on a platter, yet simple enough for a weeknight.

Grocery List

• Produce: 2 medium firm pears (Bosc or Anjou), 1 lemon, fresh thyme or arugula (optional)
• Dairy: Gorgonzola cheese, low-moisture mozzarella, optional Parmesan (if making homemade dough)
• Pantry: Pizza dough (or ingredients to make it), extra-virgin olive oil, walnut halves, honey (optional), all-purpose flour, instant yeast, sugar, fine sea salt, black pepper

Full Ingredients

For the Pizza

• 2 x 8 oz (225 g) pizza dough balls, preferably high-hydration, at room temperature
• 2 tbsp extra-virgin olive oil, plus more if needed
• 1/2 cup (55 g) walnut halves
• 2 medium ripe but firm pears (Bosc or Anjou), cored and very thinly sliced
• 2 tbsp freshly squeezed lemon juice (to toss with the pears)
• 4 oz (115 g) gorgonzola (dolce or other mild blue), cut or crumbled into small 1–2 cm pieces
• 4 oz (115 g) low-moisture mozzarella, shredded
• 1–2 tsp runny honey, for finishing (optional but recommended)
• 1–2 tsp fresh thyme leaves or a small handful of baby arugula, for garnish (optional)
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• All-purpose flour or fine semolina, for dusting

Optional: Simple Homemade Pizza Dough (Makes 2 x 10-inch crusts)

• 2 1/4 cups (280 g) all-purpose or bread flour, plus more for dusting
• 1 tsp fine sea salt
• 1 tsp sugar
• 1 tsp instant yeast
• 3/4 cup (180 ml) warm water (about 105–110°F / 40–43°C)
• 1 tbsp olive oil, plus a little for greasing the bowl

Step-by-Step Instructions

Step 1: Make (or Bring Out) the Dough

If you are using store-bought dough, remove it from the fridge 45–60 minutes before baking, leaving it in its bag or covered so it can come to room temperature and relax. This makes stretching much easier and prevents spring-back.

If you are making the optional homemade dough: In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for about 5–7 minutes, until smooth and elastic. Lightly oil a clean bowl, add the dough, turn to coat, and cover tightly. Let rise in a warm spot for 60–75 minutes, or until doubled in size. Punch down, divide into two equal balls, and cover again until ready to use.

Step 2: Preheat the Oven and Toast the Walnuts

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) and allow the stone or sheet to heat for at least 20 minutes so the base gets nicely crisp.

While the oven heats, toast the walnuts. Place the 1/2 cup walnut halves in a dry skillet over medium heat. Cook, stirring or shaking the pan often, for 4–5 minutes until they smell nutty and are lightly browned in spots. Remove from the heat, drizzle with about 1 tsp olive oil and a small pinch of salt, toss to coat, then transfer to a cutting board and roughly chop once cool enough to handle. Set aside.

Step 3: Prep the Pears and Cheeses

Core the pears (no need to peel unless you prefer) and slice them very thinly, about 1/8 inch (3 mm) thick. Place the slices in a bowl and toss gently with the 2 tbsp lemon juice to help prevent browning and add a bright note of flavor. Lay the slices briefly on a clean kitchen towel or paper towels and pat dry to remove excess moisture; this helps avoid a soggy pizza.

Shred the mozzarella and cut or crumble the gorgonzola into small bite-sized pieces. You want visible “pockets” of gorgonzola that will melt into creamy pools but not spread too thinly across the whole pizza. Keep both cheeses chilled until you are nearly ready to top the dough so they melt, not grease out.

Step 4: Stretch the First Dough Ball

Cut a piece of parchment paper slightly larger than 10 inches (25 cm). Lightly flour your work surface and your hands. Take one dough ball and gently press it into a flat disk using your fingertips, leaving a slightly thicker rim for the crust. Pick it up and stretch it over the backs of your hands, working around in a circle, allowing gravity to help it thin out until it is about 10 inches wide. Avoid pressing out all the air from the edges.

Lay the stretched dough on the parchment. If it springs back significantly, let it rest for 5–10 minutes and then stretch again. Lightly brush the surface with 1 tbsp olive oil, going all the way to the edges, and season with a small pinch of salt and a twist of black pepper.

Step 5: Add the Pears, Gorgonzola, Mozzarella, and Walnuts

Sprinkle half of the shredded mozzarella evenly over the oiled dough, leaving a narrow border for the crust. Arrange a single, slightly overlapping layer of pear slices over the mozzarella in a shingled pattern; do not mound the pears too thickly or they will release too much moisture.

Distribute half of the gorgonzola pieces over the pears, leaving small gaps so you get distinct “pools” of blue cheese instead of a uniform layer. Finally, scatter half of the chopped toasted walnuts over the top, focusing a bit more toward the center (the edges tend to cook faster and can over-brown delicate nuts).

Step 6: Bake Until Golden and Bubbly

Carefully slide the parchment with the assembled pizza onto a cutting board or pizza peel, then slide it onto the preheated stone or baking sheet. Bake for 6–7 minutes, or until the crust is puffed and golden at the edges, the bottom is crisp, and the cheeses are melted and lightly bubbling.

While the first pizza bakes, repeat the stretching and topping process with the second dough ball and remaining mozzarella, pears, gorgonzola, and walnuts. Rotate the pizza once during baking if your oven has hot spots. Remove the cooked pizza to a cutting board and let stand for 1–2 minutes before slicing to allow the cheese to settle.

Step 7: Finish with Honey and Fresh Herbs, Then Serve

While the pizza is still hot, drizzle lightly with 1/2–1 tsp honey, if using. You want a delicate sheen, not a dessert-level sweetness. Sprinkle with a pinch of fresh thyme leaves or a few scattered baby arugula leaves for color and a fresh, peppery note. Add a final twist of black pepper if you like a little extra bite.

Slice into 4–6 wedges and serve immediately while the crust is crisp and the gorgonzola is still soft and creamy. Bake and finish the second pizza in the same way. This pizza is best enjoyed hot from the oven but is also delicious at warm room temperature for a party spread.

Pro Tips

• Choose the right pears: Use firm, just-ripe Bosc or Anjou pears. Overripe pears are too soft and juicy and will make the crust soggy.
• Keep the pear slices thin: Aim for about 1/8 inch (3 mm). Thinner slices cook quickly and concentrate their sweetness without flooding the dough with juice.
• Do not overload the pizza: This style is all about balance. A light hand with cheese and pears keeps the crust crisp and the flavors clear.
• Use high heat: A very hot oven and preheated stone or tray are crucial for a well-browned, slightly blistered crust.
• Taste your gorgonzola: If it is particularly strong or salty, use a bit less and rely more on mozzarella so the blue cheese does not overwhelm the pears.

Variations

• Prosciutto Pear Pizza: After baking, top the hot pizza with thin ribbons of prosciutto and a handful of arugula. The residual heat will gently warm the prosciutto.
• Carmelized Onion Upgrade: Add a thin layer of caramelized onions under the pears for extra sweetness and depth. Reduce the honey or omit it to keep the balance in check.
• Different Blue Cheese: Swap gorgonzola for Roquefort or a crumbly blue if you prefer a sharper flavor, or use a creamy goat cheese for a milder twist.

Storage & Make-Ahead

This pizza is at its best straight from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat slices on a hot skillet over medium heat or directly on an oven rack at 375°F (190°C) for 5–7 minutes until the crust re-crisps.

You can toast the walnuts up to 3 days ahead and store them in an airtight container at room temperature. The dough (homemade or store-bought) can be refrigerated for up to 24 hours; bring it fully to room temperature before stretching. Pears are best sliced just before baking, as they brown and soften quickly even with lemon juice.

Nutrition (per serving)

Approximate values per serving (1/4 of the total recipe, using ready-made dough): about 550 calories; 25 g fat; 57 g carbohydrates; 19 g protein; 3 g fiber; 900 mg sodium. Actual values will vary based on dough thickness, specific brands of cheese, and how much honey you use.