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Pear pizza - Image 3

Savory Pear Pizza with Caramelized Onions & Gorgonzola

An elegant yet easy flatbread featuring ripe pears, sweet caramelized onions, tangy gorgonzola, and crunchy walnuts. A perfect balance of sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pre-made pizza dough store-bought or homemade, at room temperature
  • 1 tbsp olive oil plus extra for brushing
  • 1 large yellow onion thinly sliced
  • 1 pinch salt for the onions
  • 1 tsp balsamic vinegar optional, for deglazing
  • 4 oz gorgonzola cheese crumbled, can substitute with blue cheese or goat cheese
  • 1 large ripe but firm pear Anjou or Bosc, thinly sliced
  • 1/2 cup walnuts roughly chopped
  • 2 tsp fresh thyme leaves plus extra for garnish
  • 1 tbsp honey for drizzling
  • 1 handful arugula optional, for serving

Equipment

  • Pizza stone or inverted heavy baking sheet
  • Skillet
  • Pizza peel or rimless baking sheet (parchment paper works as a great alternative)
  • Sharp knife and cutting board

Method
 

  1. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Let the pizza dough rest at room temperature, covered, for 30 minutes. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. For extra depth, add a teaspoon of balsamic vinegar in the last minute of cooking. Remove from heat.
  2. On a lightly floured surface, stretch or roll the dough into a 12-inch round or rustic rectangle. If you don't have a pizza peel, place the shaped dough on a piece of parchment paper. This makes transferring to the hot stone much easier. Lightly brush the entire surface with a thin layer of olive oil. This creates a barrier to prevent a soggy crust.
  3. Evenly scatter the caramelized onions over the dough, leaving a small border for the crust. Top with about two-thirds of the crumbled gorgonzola. Arrange the thin pear slices in a single, slightly overlapping layer. Sprinkle the remaining cheese and the chopped walnuts over the pears. Trust me, adding some cheese on top helps the pears and walnuts adhere.
  4. Carefully transfer the pizza (on the parchment, if using) to the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is puffed and golden brown, the cheese is bubbly, and the edges of the pears have just begun to curl. The high heat is key for a crisp, professional-quality crust.
  5. Remove the pizza from the oven and let it rest for 2-3 minutes. This allows the cheese to set slightly for cleaner slicing. Drizzle with honey, sprinkle with fresh thyme leaves, and top with a handful of peppery arugula if desired. Slice and serve immediately. Step back and admire your beautiful, restaurant-worthy creation.

Notes

Chef's Tips:
• For the crispiest crust, ensure your oven is fully preheated and use a preheated baking surface.
• A common mistake is slicing the pears too thick, which can make them chewy. Aim for 1/8-inch slices.
• Serve as an appetizer sliced into small squares, or as a main course with a simple green salad.
Food Safety:
• Ensure pizza is cooked to an internal temperature of 165°F if using fresh dough containing eggs or dairy.
• Refrigerate leftovers within 2 hours of cooking.