Pear and Gorgonzola Pizza Recipe

Learn how to make this homemade Pear and Gorgonzola Pizza with the perfect balance of sweet and savory flavors. This easy gourmet pizza recipe features a crispy homemade crust, juicy pears, creamy cheese, and a honey drizzle for the best restaurant-quality results at home.

Difficulty:

Intermediate

Prep Time:

1 hour 30 mins

Cook Time:

15 mins

Serves:

1 pizza (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">1 tbsp olive oil (plus extra for drizzling)</li><li class="ingredients-single-item">200ml warm water</li><li class="ingredients-single-item">2 ripe pears, thinly sliced</li><li class="ingredients-single-item">120g Gorgonzola cheese, crumbled (or any blue cheese)</li><li class="ingredients-single-item">50g walnut pieces</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">30g rocket/arugula leaves</li><li class="ingredients-single-item">2 tbsp balsamic glaze</li><li class="ingredients-single-item">Freshly ground black pepper</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking tray</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a large bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix together until it forms a soft, slightly sticky dough. The warm water activates the yeast while the oil adds flexibility to the dough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when you can stretch a small piece without it tearing immediately (the window pane test). This kneading develops gluten strands that create that perfect chewy-yet-crisp pizza crust texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for about 1 hour, or until doubled in size. This slow fermentation develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Meanwhile, preheat your oven to its maximum temperature (usually 240-250°C) with your pizza stone or heavy baking tray inside. The preheated surface mimics a professional pizza oven by providing immediate intense heat to the bottom of the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Once risen, gently punch down the dough to release excess air, then shape it into a ball. On a floured surface, roll or stretch it into a 30cm circle, creating a slightly thicker rim around the edge for the crust. Don't worry if it's not perfectly round – handmade shapes add rustic charm!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> If using a pizza stone, dust a pizza peel (or the back of a baking sheet) with flour and carefully transfer your shaped dough onto it. If using a baking tray, remove the hot tray from the oven, dust with flour, and carefully place your dough on it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Working quickly, drizzle the dough with a little olive oil, then arrange the pear slices evenly across the surface, leaving a 2cm border. Sprinkle the Gorgonzola cheese between the pear slices and scatter the walnuts over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Slide the pizza onto your preheated stone (or place your tray back in the oven) and bake for 12-15 minutes, until the crust is golden and the cheese is bubbling and slightly browned. The high heat will create those coveted charred spots on the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove from the oven and immediately drizzle with honey while still hot – the heat helps the honey to spread and infuse into the toppings. Let the pizza rest for 2 minutes; this brief resting period allows the cheese to set slightly so toppings don't slide off when cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Top with fresh rocket/arugula leaves, drizzle with balsamic glaze in a zigzag pattern, and finish with a light grinding of black pepper. The peppery rocket provides a fresh contrast to the sweet pears and rich cheese, while the balsamic adds a tangy complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Slice into 8 pieces and serve immediately while the contrast between the crisp base and the melted cheese is at its peak. A side of extra honey can be offered for those who enjoy a sweeter finish.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pear and Gorgonzola Pizza?

This gourmet pizza requires bread flour, yeast, olive oil, pears, Gorgonzola cheese, walnuts, honey, arugula, and balsamic glaze. The combination creates a perfect balance of sweet fruit, tangy blue cheese, and crunchy nuts on a homemade crust.

How to cook Pear and Gorgonzola Pizza at home?

Learn how to cook Pear and Gorgonzola Pizza by making a homemade dough, preheating your oven to maximum temperature with a pizza stone inside, arranging thin pear slices and crumbled Gorgonzola on the stretched dough, then baking until golden (12-15 minutes). Finish with honey, fresh arugula and balsamic glaze for restaurant-quality results.

Can I use store-bought pizza dough instead of making it from scratch?

Yes, store-bought dough works perfectly as a time-saving alternative. Look for fresh dough from your local pizzeria or supermarket. Allow it to come to room temperature before stretching to ensure the best texture and easier handling.

Which type of pears work best for pizza toppings?

Bosc or Anjou pears are ideal as they hold their shape well during baking. Choose firm but ripe pears that aren't too soft. Slice them thinly (about 3mm thick) to ensure they cook properly and caramelize beautifully in the oven.

What can I substitute for Gorgonzola if I don't like blue cheese?

If blue cheese isn't your preference, try creamy goat cheese, mild brie, or mozzarella combined with a sprinkle of parmesan for depth. These alternatives maintain the creamy texture while offering a milder flavour profile that still complements the sweet pears.

Want to try something else in ...