Pear And Gorgonzola Pizza With Walnuts
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Pear and gorgonzola pizza with walnuts is a delightfully gourmet take on classic fast food. When I make this more sophisticated version, I use ripe pears, creamy gorgonzola, and crunchy walnuts over a crisp whole wheat crust. It takes me less than 30 minutes to have this sweet and savory dish on the table and ready to impress.
I love switching up from a traditional tomato-based pie, and this pear and gorgonzola pizza is one of my favorite ways to do it. The combination of sweet fruit and pungent creamy cheese offers a unique flavor pairing. If you enjoy pizzas with more grown-up toppings, try my spinach pizza for a comforting and nutritious meal.
I tried a pear and gorgonzola pizza with walnuts at a restaurant years ago, and I was hooked. Going to the restaurant every time I had a craving was unrealistic, so I decided to make it myself, but with a more mindful approach. The first time I made it for my kids, they saw the pears and assumed it was a dessert similar to my Nutella pizza, and were surprised by the distinct taste of the gorgonzola.
👩🏽🍳 Why I Love This Recipe
This pear and gorgonzola pizza with walnuts combines indulgence and nutrition in a way very few dishes can pull off. Pears add natural sweetness and fiber, walnuts bring healthy fats and crunch, and the cheese adds protein and creaminess. As a nutritionist, I love using a whole wheat base for this recipe to offset the more decadent ingredients, allowing me to enjoy every slice without guilt.
I am a busy mom, and I appreciate that this pizza has a simple and efficient technique. But there are certain things I pay attention to, so that my pizza bakes up perfectly. I slice the pears into very thin slices, allowing them to soften as they bake without releasing too much moisture, and I layer the cheeses so one melts smoothly while the other adds a noticeable sharpness. I bake at a high temperature to keep the crust crisp while the toppings cook quickly.
Recently, we hosted a game night, and while I usually serve casual snacks, I was craving a pear and gorgonzola pizza. Since they come together so easily, I made a few and placed them between the other snacks. One friend sat down with his plate, and his wife quickly remarked, “But you hate pears! You do not eat anything I put in them.” He justified this by saying she had never put them on a pizza and that he would eat anything if it was on a pizza. Ha! Be sure to make one of these pizzas the next time you are entertaining; it will impress everyone.
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🥘 Ingredients
Despite its complex flavors, this pear and gorgonzola pizza with walnuts has a small list of ingredients. This is what I use:
Whole wheat pizza dough: I use this for a slightly nutty flavor and a sturdy base to hold the topping. You could also use whole wheat flatbread or make your own poolish pizza dough.
Olive oil: I brush olive oil over the dough to help it crisp up and add a bit of richness.
Pears: Thinly sliced ripe Bosc or Bartlett pears work well for this recipe.
Fontina cheese: This has a smooth melt and mild flavor that balances out the gorgonzola.
Gorgonzola cheese: I add gorgonzola for a sharp, tangy note that harmonizes with the sweet pears.
Walnuts: I sprinkle chopped walnuts on top for a slightly bitter and earthy crunch.
🔪 How To Make
The process for making this pear and gorgonzola pizza focuses on layering. This is how I make it:
Preheat and prepare: First, I preheat the oven to 450F and spread the dough on a baking sheet or pizza stone, then brush it lightly with olive oil.
Slice and prep: Then I cut my pears into thin slices, grate the fontina cheese if necessary, and chop the walnuts into small pieces.
Add first layer: For the first layer, I sprinkle the fontina over the dough base and arrange the pear slices evenly over the fontina.
Add gorgonzola and walnuts: Then I sprinkle over crumbles of gorgonzola along with the chopped walnuts.
Bake: I bake the pizza for 10-12 minutes until the crust is golden and the cheese is melted and bubbling.
Serve: I let the pizza cool slightly before slicing and serving.
💭 Expert Tips
My #1 Secret Tip for this pear and gorgonzola pizza with walnuts recipe is to slice the pears as thinly as possible. If you are not confident about your knife skills, I suggest coring the pear and using a mandolin to get thin, uniform slices. Thin slices blend into the cheese nicely without affecting the texture or releasing too much moisture.
Other Tips To Keep In Mind:
- Watch moisture: If the pears are very juicy, I pat them lightly with a paper towel before adding them to the pizza base.
- Do not overcrowd: Overcrowding the toppings causes steaming, which leads to a soggy base.
- Arrange pears: I like arranging the pears in a circular pattern. This looks attractive, but it also makes slicing a lot easier.
- Prebake dough: For an extra crispy crust, prebake the dough for 5 minutes before adding the toppings and finishing baking.
- Choose the right pear: I look for firm pears that hold their shape under high heat, like the Bosc or Anjou variety.
📖 Variations
I have made a few subtle changes to this pear and gorgonzola pizza with walnuts, and these have been my 3 favorite variations so far:
Apple swap: I replace the pears with 1-2 thinly sliced apples for a slightly firmer texture and a more tart sweetness. I like using Granny Smith apples, drizzling a bit of cranberry reduction over the top. The last time I made this version, I scattered a few pomegranate seeds on top just before serving.
Caramelized pear: Before adding the pear slices to the pizza, I lay them on a lined baking tray, sprinkle a tiny bit of brown sugar over them, and bake at 350F for a few minutes until golden. This gives the pizza a sweeter finish, which would work well if you need to tone down the sharpness of the cheese.
Classic topping: Just before serving, I add a handful of washed and dried arugula for a peppery flavor. This is how it is served in most restaurants.
🍽 Serving Suggestions
There are very specific things that are famously paired with a pear and gorgonzola pizza to truly enhance the flavors. I recommend trying it with a drizzle of hot honey and a side of my spinach and arugula salad. Make your own drizzle by heating some of my vegan honey with a pinch of chili powder and a few dried chili flakes.
The last time I made this pizza, I really leaned into the fruit and nut combo and served it with my apple walnut salad. And instead of hot honey, I drizzled some maple miso balsamic sauce over the pizza. I kept the meal light, but the medley of flavors and varying textures made it one of the most memorable lunches I have had in a while.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover pizza in an airtight container in the fridge for up to 5 days.
Freezing: I freeze individually wrapped slices for 2-3 months.
Reheating: Whether chilled or frozen, I reheat straight from where it was stored, in a 350F oven until warmed through and the crust is crisp.
❓Recipe FAQs
Why does my gorgonzola taste too strong on my pizza?
Gorgonzola has a naturally sharp flavor that can be overwhelming if too much is used. I balance it out by using a smaller amount and mixing it with a milder cheese like fontina or goat cheese. Make sure to spread it out evenly instead of clustering it in concentrated spots, to better control the flavor.
What can I use instead of walnuts?
If I do not have walnuts, I like using pecans or pine nuts for a similar crunch. I prefer toasting my pine nuts separately and scattering them over the cooked pizza. For a nut-free alternative, try pumpkin or sunflower seeds. You could even use a mix of both.
How do I keep the crust crisp when using fruit toppings?
I bake the pizza at a high temperature and avoid overcrowding it with toppings. You could also place the crust on a preheated oven tray or pizza stone. Placing the cheese directly on the dough first creates a barrier and prevents moisture from the pears from soaking directly into the crust.
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🎥 Watch How to Make It
Pear And Gorgonzola Pizza With Walnuts
Pear and gorgonzola pizza with walnuts is a delightfully gourmet take on classic fast food. When I make this more sophisticated version, I use ripe pears, creamy gorgonzola, and crunchy walnuts over a crisp whole wheat crust. It takes me less than 30 minutes to have this sweet and savory dish on the table and ready to impress.
Servings: 8 servings / slices
Calories: 256kcal
Ingredients
- 1 package of fresh whole wheat pizza dough or a whole wheat flatbread (I used the kind from Trader Joe's)
- 1½ Bosc or Bartlett pears thinly sliced
- 1 cup grated fontina cheese
- 2-3 oz gorgonzola cheese
- ⅓-½ cup chopped walnuts
Equipment
Instructions
- 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.
Notes
- My #1 Secret Tip for this pear and gorgonzola pizza with walnuts recipe is to slice the pears as thinly as possible. If you are not confident about your knife skills, I suggest coring the pear and using a mandolin to get thin, uniform slices. Thin slices blend into the cheese nicely without affecting the texture or releasing too much moisture.
- Watch moisture: If the pears are very juicy, I pat them lightly with a paper towel before adding them to the pizza base.
- Do not overcrowd: Overcrowding the toppings causes steaming, which leads to a soggy base.
- Arrange pears: I like arranging the pears in a circular pattern. This looks attractive, but it also makes slicing a lot easier.
- Prebake dough: For an extra crispy crust, prebake the dough for 5 minutes before adding the toppings and finishing baking.
- Choose the right pear: I look for firm pears that hold their shape under high heat, like the Bosc or Anjou variety.
Nutrition
Serving: 1slice | Calories: 256kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 486mg | Potassium: 98mg | Fiber: 3g | Sugar: 4g
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!
-Elesha
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.
I love this flavor combination! Definitely going to give this one a try!
I love homemade pizza. There is nothing better! This is a recipe I am going to try. If it turns out as half as good as those pics look, my family will love it. Thanks for sharing. Glad I found your site!
I LOVE PIZZA!!! I love making my own pizza too, because I can control everything that goes in there – to make it as healthy as it can be! Thanks for sharing your recipe. 🙂
I LOVE making my own “Healthy” version of pizza’s.. I make a salad with walnuts, pear and gorgonzola.. but it sounds eve more amazing on pizza! awesome idea!
This pizza looks fabulous! Definitely going to try it!
I love making my own pizza’s I will be making this one tonight! Thanks for the suggestion, looks delicious.
Gourmet Pizza at home – love it!
This is one of the best combos ever, can’t wait to try this pizza!
This looks delicious and so EASY to make! I have to try it.
I love this combo! Always looking for new pizza topping ideas. Thanks for sharing!
Oh this looks amazing- look at all that cheesey goodness in that picture. This is one of my favorites to order too! I love it when they drizzle with truffle oil too. (I’m excessive like that)
Believe it to not… this is one of my FAVORITE pizzas! (I also usually add some caramelized onion).
I have eaten this pizza at restaurants and have loved it! I’m totally trying your recipe over the weekend. Thanks Anjali for sharing 🙂
What an amazing combination of flavors! That’s the great thing about pizzas…you can do whatever you want!