Pear & Walnut Gorgonzola Pizza
Sweet pears, earthy gorgonzola, and crunchy walnuts are drizzled with rich honey for the ultimate autumn flatbread! Perfect as an appetizer with a glass of wine!
Pear, Walnut and Gorgonzola Pizza – a sweet and savory surprise! Sweet pears, earthy gorgonzola, and crunchy walnuts are drizzled with rich honey for the ultimate autumn flatbread! This is perfect as an appetizer with a glass of wine!
Note: This post was originally published on November 8, 2012. The recipe has been updated from the archives.
I hope you enjoy this favorite from my kitchen.
Pizza in New York
I wasn’t like most teenagers when it came to my ideas of fun. Fun for me meant the adventure of riding the train into the city with my cousin, a small purse stuffed with just enough pocket money to spend the day in Manhattan.
Roaming the city streets on a cold winter day was fun enough, the steam of the subways swirling with the smoke from the chestnut vendors on street corners, the holiday displays sparkling on the buildings above. But the most fun for me was in the museums.
I could spend hours roaming the halls of my favorite exhibits…whether it was the eerie dioramas of the National History Museum, or the architecture exhibits of the MoMA. Of all the museums, my favorite was the Met. I knew that gallery map like the palm of my hand, better than the subway map that got me there.
After hours of absorbing beauty, it would be time for a snack. I still dream of steaming pizzas with their just-tangy-enough sauce. But I think that if my 14-year-old self saw this Pear & Walnut Gorgonzola Pizza in the brick oven, she would surely want a taste.
A California Pizza
This pizza embraces all that is autumn. The pears are perfect this time of year, and join earthy walnuts and musky gorgonzola in a simple pizza that makes for a perfect lunch or appetizer. I originally shared the recipe on My Way Home at Wayfair, and it has since become a favorite, especially with a glass of wine.
My love for pears has grown so much since I moved to California, and for me, this pear gorgonzola pizza is my love letter to both my homes. It marries my love of pizza from my youth in New York with the gorgeous California-grown pears and walnuts from the orchards that I see as I drive through this beautiful state.
Pear & Walnut Gorgonzola Pizza
Making this pear gorgonzola flatbread couldn’t be simpler. Use your favorite homemade or store-bought pizza dough and top it with Gorgonzola cheese. If you can’t find Gorgonzola, Cambozola cheese works beautifully, too.
Top it with thin slices of pear. Bartlett and D’Anjou work especially well. Top it with walnuts and bake! Once it comes out of the oven, drizzle it with the best quality honey you can find, and if you like, garnish with some fresh thyme.
The sweet and savory combination is absolutely mouthwatering!
Love Pear Gorgonzola Pizza? Try More Appetizer Options!
Fig, Jalapeño Jam, & Blue Cheese Pizza
Fig, Honey, and Goat Cheese Galette
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza
Mushroom Meatballs
Pear and Walnut Gorgonzola Pizza
Ingredients
- pizza dough store bought is fine
- 1/4 cup cornmeal for dusting
- 2 ripe pears
- 6 oz Gorgonzola or Cambozola cheese torn into pieces
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- 2-3 tablespoons honey for drizzling
- fresh thyme for garnish (optional)
Instructions
- Bring the pizza dough to room temperature, making sure you let it rest in a bowl for at least 30 minutes. You will find that dough that is not rested will be very elastic and will bounce back when you try to shape it.
- Preheat oven to 450 degrees and place an oven rack in the lower half of the oven (with pizza stone, if you have one).
- On a lightly floured surface, roll out the pizza dough to your desired shape, about 1/4 inch thick. Press the dough with your fingertips, creating dimples and a 1 inch border around the perimeter.
- Transfer the dough to a paddle generously dusted with flour or cornmeal (if using a pizza stone) or a baking sheet. Top with the gorgonzola cheese. Arrange the pears and sprinkle with walnuts.
- Lightly brush the crust bordering the flatbread with olive oil.
- Bake for about 15 minutes, or until the crust is golden brown. Remove from oven and let it sit for about 1-2 minutes before slicing. While it cools, drizzle with honey.
- Garnish with thyme and serve immediately.
Nutrition
Comments
COOKBOOK
Hi,
I’ll be featuring your amazing looking pizza on the 18th of November and I hope that is ok? I’m a new happy follower of your lovely blog and would be happy if you would like to do the same for me.
http://www.meandmysweets.blogspot.com
Cheers!
Johanna
Scrumptious would be an understated word for how much I need a slice of this pizza, right now ;)
I love this. Simple and true. Love. Thank you.
Not just tummy twins but also in the things we like to do. I love, love visiting museums and like you, can easily spend hours in one just admiring exhibits.
Seems we were once again on the same wavelength with your gorgeous pizza and my tart. Love all the flavors you’ve combined here. :)
Have a wonderful weekend. :)
Liren – this is my kind of pizza! I would eat this all day long and with that perfect wine – it would heaven. Lovely photos!!!!!
I looove this combination. Going to do this the next time I made a homemade pizza!
My stomach is growling – oh how I wish I had a slice or two of this pizza for lunch!
My all time favorite pizza. I first had one years ago at a California Pizza Kitchen and it might have been my first foray into pizza without red sauce. Now that’s all I want; they long ago took it off the menu so I just HAD to start making my own.
I admit…buying fresh dough from a local Italian restaurant is my Sandra Lee secret; but it is oh so good and oh so easy. I have pears and I have dough; I now have a dinner plan…thanks Liren!
That looks very refreshing – I love the combination of pear and walnut since both are crunchy. Not gonna miss that twitter party. Bookmarked!
Change Manhattan to Boston and you could have been talking about my childhood. This pizza looks awesome and is totally happening this weekend.