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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Pear, Gorgonzola and Walnut Pizza

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Often when the husband and I go to a fancy Italian restaurant, we’re always excited to try their speciality brick-oven pizzas. There’s usually some version of this Pear and Gorgonzola pizza on the menu, and it’s always richly decadent, sweet and delicious. One night I was inspired to try to make it at home (since it was a weeknight and we were not in the mood to dress up and go out to dinner), and I thought I’d try to make it a bit healthier without losing any of the richness that we love about this pizza.

I have to say, my attempt was a HUGE success! The husband loved this pizza, said it was “restaurant quality,” and didn’t even notice some of the healthy swaps I made. I served it with a light salad of Arugula, Spinach and Walnuts (in keeping with the walnut theme). So what were some of the healthy swaps I made?

  1. Whole wheat dough (from Trader Joe’s) – increased the fiber & whole grain content of the pizza
  2. More fruit: Usually the pear & gorgonzola pizzas have like 6 thin slices of pear on them. I used 1.5 pears and sliced them super thin so they became gooey and melted into the cheese, but this increased the fiber of the pizza and more fruit is always good.
  3. Less cheese: I used 1 cup of Fontina cheese and about 3 oz (max) Gorgonzola cheese. Trust me, this was enough – the husband couldn’t tell the difference!
  4. More walnuts: I used 1/2 cup for healthy fats, fiber and protein
The Ingredients
The ingredients list: Whole wheat dough, 1.5 Bosc pears thinly sliced, 1 cup grated Fontina cheese, 2-3 oz Gorgonzola cheese, 1/3-1/2 cup walnuts chopped
The Directions
Step 1: Spread out your dough on a baking sheet. Lightly brush 1 tsp olive oil on the dough. Top with Fontina cheese, Pear slices, Gorgonzola and Walnuts in that order.
Step 2: Bake in a 450 degree oven for 10-12 minutes until the cheese is bubbly and the crust is slightly golden. Enjoy!
I loved how gooey the cheese got, and the pears just melted right into the cheese giving each bite a buttery, sweet and slightly sharp flavor from the gorgonzola.
The husband couldn’t get enough of this pizza. Two slices of this was a good serving size for me, I was satisfied and stuffed after.
We enjoyed this with a glass of red wine, and literally felt transported to a nice restaurant in Italy. Such a great escape during the week.

Pear, Gorgonzola and Walnut Pizza

Nutritional Info Per Serving: 260 Calories, 10.8g Fat, 418.6mg Sodium, 31.3g Carbs, 4.6g Fiber, 4.4g Sugar, 9.8g Protein
Total Time35 mins
Servings: 8 servings
Calories: 260kcal


  • 1 package of fresh whole wheat pizza dough (I used the kind from Trader Joe's)
  • 1.5 Bosc pears thinly sliced
  • 1 cup grated Fontina cheese
  • 2-3 oz Gorgonzola cheese
  • 1/3-1/2 cup walnuts chopped


  • Spread out your dough on a baking sheet. Lightly brush 1 tsp olive oil on the dough. Top with Fontina cheese, Pear slices, Gorgonzola and Walnuts in that order.
  • Bake in a 450 degree oven for 10-12 minutes until the cheese is bubbly and the crust is slightly golden.
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27 responses to “Pear, Gorgonzola and Walnut Pizza”

  1. I have eaten this pizza at restaurants and have loved it! I’m totally trying your recipe over the weekend. Thanks Anjali for sharing 🙂

  2. Congrats for the successful pizza made at home and thanks for the recipe. Really walnut pizza is very delicious but making it it in home is something very difficult but you had done a great job the pizza looks awesome.

  3. This looks amazing. I’ve never had pears on pizza before, but I am all about adding new and healthy ingredients to pretty much everything, like putting kale in chocolate shakes (seriously). Love your blog! Keep up the good work!


  4. I would never have thought to make a dessert pizza. You healthy changes are right up my alley. My blog focuses on light and healthy cooking. I can’t wait to try this. I wonder if it would be good with apples instead of pears? I have those on hand right now.

  5. I’ve lived in Italy for almost 4 years now. The Italian food back home in the Bay Area is 100 times better than the food here. The Italians do not like a lot of flavor. Everything is super bland 🙁 We’re stationed up north but have traveled all over Italy and have not found anything that is as amazing as your pizza is!

    • Oh wow – I’m sorry to hear that your food experiences in Italy haven’t been great! Thank you so much for your kind words – I’m so glad you liked this recipe!

  6. Anjali, my husband says he doesn’t like gorgonzola. I wonder if it’s because he really doesn’t, or if it’s the idea of blue cheese that throws him off. When you say your husband didn’t know the difference, do you mean he didn’t realzie there was gorgonzola? Or that he didn’t realize it was mostly fontina?

    • Hi Jen! I think my husband didn’t get the pungent flavor of gorgonzola when he tried this pizza (because as you said – there is definitely more fontina than gorgonzola). Also – I think he is similar to your husband in that he doesn’t like the idea of gorgonzola (because when mixed with other things, he tends to enjoy it!) Let me know if your husband ended up liking this pizza as much as mine did!

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