Pear, gorgonzola and walnut pizza recipe

Pear, gorgonzola and walnut pizza recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Vegetarian pizza

The perfect combination of blue cheese, pears and walnuts are brought together in this pizza recipe. Serve with a side salad, if desired.

213 people made this

IngredientsServes: 8

  • 450g fresh pizza dough
  • 115g sliced mozzarella cheese
  • 1 pear, thinly sliced
  • 60g chopped walnuts
  • 70g Gorgonzola cheese, crumbled
  • 2 tablespoons chopped fresh chives

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 230 C / Gas 8.
  2. Shape the pizza dough to the desired shape and size and place on a medium baking tray. Layer with mozzarella cheese. Top cheese with pear slices. Sprinkle with walnuts and Gorgonzola cheese.
  3. Bake in the preheated oven 8 to 10 minutes or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.


Fresh pizza dough can be purchased at your local pizzeria.

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Reviews & ratingsAverage global rating:(230)

Reviews in English (164)


This is an AMAZING recipie! It is so easy and very delicious! Here are a few alterations I suggest making however. Stretch the pizza dough to fit a large cookie sheet. Double the amount of provolone cheese because you will need extra to cover the stretched pizza dough. You will also need to double the amount of pears, walnuts and gorgonzola. Stretching the dough makes the crust not as thick and really improves the presentation of the pizza (as well as the taste). Enjoy!-26 Sep 2003

by Kendall Gray

Very nice blend of flavors- interesting and, dare I say it, adult. Far too many recipes, I think, lack _complexity_ in flavor. They're salty, or sweet, or a combination thereof most people refer to as _savory_. This, really, is none of the above. It has a sort of _depth_ to it. None of the flavors in the mix are _simple_. Pear is not merely sweet, Gorgonzola not merely cheesy, etc. Taken together, this recipe creates a nice warm gestalt... I liked it a lot, and plan to make it again...-24 Feb 2003

by jkincolorado

My husband (who was very unsure of this unusual pizza) and I loved it! Great sweet/savory combination.I used cornmeal under the crust (for crunch and to keep it from sticking to the pan) and pre-baked it for 6 minutes. I also rubbed a garlic clove on the crust and brushed it with olive oil before adding the toppings.Great pizza!-08 Jan 2007

  • 1 tablespoon extra-virgin olive oil
  • 1 large sweet onion, sliced
  • 1 medium ripe pear, sliced
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon freshly ground pepper
  • 4 6 1/2-inch or eight 4-inch whole-wheat pita breads
  • ½ cup crumbled blue cheese, such as Gorgonzola
  • ¼ cup chopped walnuts

Preheat oven to 450 degrees F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and golden, about 7 minutes. Stir in pear and cook, stirring often, until slightly soft and heated through, 1 to 2 minutes. Add vinegar and pepper and continue cooking, stirring often, until the liquid has evaporated and the onion is tender and coated with a dark glaze, about 2 minutes more.

Divide the onion-pear mixture among the pitas sprinkle with cheese and walnuts. Transfer the pitas to a large baking sheet and bake until crispy and the cheese is melted, 10 to 15 minutes.

Heat oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.

Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Crimp the edges. Place dough onto baking sheet and bake for 8 minutes.

Meanwhile, add 1 tablespoon of the olive oil to a large skillet over medium heat. When the oil is hot, add the sliced onions, thyme and a 1/2 teaspoon of salt. Cook, stirring occasionally, 3 to 5 minutes or until the onions are translucent and begin to brown around the edges.

Core and thinly slice the pear. Sprinkle the lemon juice over the cut pear and toss.

Drizzle the remaining tablespoon of olive oil over the baked pizza crust then scatter the onions, mozzarella cheese, pear slices and pecan halves on top.

Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble.

While the pizza bakes, add the balsamic vinegar and brown sugar to a small saucepan over medium heat then bring to a simmer. Cook for 2 to 3 minutes until thickened to the consistency of a thin syrup. Drizzle the balsamic syrup over baked pizza and serve.

Recipe: CPK Gorgonzola-pear pizza

The creative "California pizza" was, by most accounts, invented by Alice Waters at Chez Panisse, perfected by Jeremiah Tower at Stars and turned into a marketing juggernaut by Wolfgang Puck at Spago. But none of these superstar chefs has taken the California pizza so far so fast as two lawyers who always wanted to get into the restaurant business.

"What we were looking to do was create a casual, family-oriented, upscale concept with excellent price value," says Rick Rosenfeld, who launched California Pizza Kitchen in Beverly Hills with partner Larry Flax in 1985. "This style of pizza was new, innovative, exciting and lighter. As long as we're in an upscale, family neighborhood, we do very well."

Rosenfeld passed through Texas recently to open the 97th full-service CPK, in Plano, outside Dallas. In Houston there's a California Pizza Kitchen at 1705-A Post Oak Blvd. at San Felipe.

On display for lunch and dinner are the two early CPK creations that showed Rosenfeld and Flax the light, drawing them away from "weird" duck-sausage-type pizzas beloved at Spago. The success of CPK's Barbecue Chicken Pizza and Thai Chicken Pizza taught the partners to search tirelessly for "flavors America loves." The latest is a pizza topped with caramelized pears and Gorgonzola cheese.

Prices: appetizers, $3.79-$6.49 entrees, $8.29-$12.49 desserts, $4.29-$5.29. Hours: 11 a.m.-10 p.m. Sundays-Thursdays, 11 a.m.-11 p.m. Fridays-Saturdays. Phone: 713-963-9262.

CPK's Caramelized Pear and Gorgonzola Pizza

Prepared dough for 8-inch pizza

1 teaspoon extra-virgin olive oil

1 ounce Fontina cheese, grated

1/2 cup plus 1/3 cup grated mozzarella cheese

1/4 cup Caramelized Onion (recipe follows)

1/4 cup Caramelized Pear (recipe follows)

2 tablespoons Gorgonzola cheese, divided

1 tablespoon chopped hazelnuts

Preheat oven to 500 degrees. Brush oil over entire top surface of dough, including rim. Sprinkle Fontina cheese over the dough to within 1/2 inch of the outer edge. Layer 1/2 cup mozzarella over the Fontina. Layer Caramelized Onion over mozzarella. Layer Caramelized Pear over onions in the shape of a pinwheel with the skins facing the same direction. Add remaining 1/3 cup mozzarella over pears. Top with 1 tablespoon crumbled Gorgonzola and hazelnuts. Bake 8 to 10 minutes on pizza stone or pan.

In a large bowl, combine greens, remaining 1 tablespoon Gorgonzola and dressing, and toss to coat. Put salad on top of pizza and serve. Makes 1 serving.

Melt 2 tablespoons butter in a nonstick sauté pan over high heat. Add 1 yellow onion, sliced, and 1 teaspoon salt. Cook about 15 minutes, tossing as needed to prevent scorching. Onion should be limp and slightly browned. Transfer to a paper-lined plate to drain and cool.

Remove stems and bruises from 1 pear. Cut pear in half lengthwise and then in 1/8-inch-thick slices. Separate pieces and gently remove seeds. Melt 2 tablespoons butter in nonstick sauté pan over medium heat. Add pear slices, tossing and stirring to completely coat with butter. Cook about 6 minutes until pear becomes limp and translucent. Do not brown. Transfer to a plate in a single layer and chill.

Pear, Gorgonzola and Hazelnut Pizza with Mixed Greens

There are two pizzas that left a lasting impression on me in all the years I’ve had pizza. The first was at Bonnie Brae Tavern, a long time establishment in the beautiful old Denver neighborhood of Bonnie Brae where I had the first pizza in my life without tomato sauce and I was in love. So in love I never went back to red sauce and sausage.

Olive oil, mozzarella, garlic and artichoke hearts had made my day and started a trend for me I’ve never abandoned. Olive oil, cheese and nuts seem to be a constant with either a companion fruit or veggie but I have to say when I first met this Pear, Gorgonzola and Hazelnut Pizza with Mixed Greens I thought I had found my true nirvana.

A new pizza place had opened at a new mall and my daughters were eager to go. Called California Pizza Kitchen, it was light, bright and nothing at all like ‘pizza joints’ of our experience.

While standards were on the menu, I always found that I was drawn to more unique combinations and this is the first pizza I tried there and I’m thinking that 15 years later it might still be the only one I’ve ever ordered too.

Pears, sweet caramelized onions and toasted hazelnuts are topped with chilled greens and served with house-made Gorgonzola ranch.

I have not been to California Pizza Kitchen in a long time but it wasn’t hard to source the ingredients from their menu and I’m glad I checked because I might have forgotten the caramelized onions and that would have been a shame.

I did wing it a bit and for good reason. The pizzas I’ve order at CPK were individual size and I was making a large pizza. I decided to have the base consist of cheese, caramelized onions and pears topped with the salad, and if my tablemates chose they could add the toasted nuts and Gorgonzola cheese.

Research has CPK call the dressing a Gorgonzola Ranch dressing and one site I found hoping to find a recipe suggested mixing Ranch dressing with some Gorgonzola cheese. Nope, can’t do it. I don’t have any ready made dressings in my fridge so I whipped up something of my own with mayo, buttermilk, sour cream and Gorgonzola and I’m delighted I made more than I needed it’s so good!

Let’s talk about pizza dough. I’ve made my own dough but to be honest it’s not for me. Pizza is more often a spur of the moment thing and the hours it takes to make dough would change that dramatically. On the opposite end of the make it yourself spectrum are the rolls of dough in the refrigerator case at the grocery store. Though I will use some of those products I just don’t like the pizza dough for one thing I like a round pizza, after all I have a round pizza stone.

So I wanted to share my passion for the Venice Bakery pizza dough I find at Sprouts in the freezer case. Yes you have to let it thaw and directions say best if overnight. Then the next suggestion is a couple of hours on the counter. OR?

I defrosted it in the microwave! For one pound of dough I put in specs for just one/half pound. Then I turned it over and did it for one/quarter pound. I did not want it to get warm at all. Then I rubbed it with some olive oil and put it in a bowl, covered it and put it into the oven I had preheated and then turned OFF. Took about an hour and it was at least doubled in volume and worked like a charm!

I love this pizza and even more I love that I can have this pizza without a trip to Park Meadows Mall. It’s quite a bit further from me since a move a couple of years ago so my ‘quick’ trips there which might have included a lunch stop are rare and now I have one more favorite I can make at home. Score!

Recipe Summary

  • ½ stick unsalted butter, softened
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh sage
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 small red onion, thinly sliced
  • ⅓ cup finely chopped walnuts
  • 1 prepared pizza dough
  • 1 (15 ounce) can pears, drained and thinly sliced
  • ¼ cup chopped cooked bacon
  • ¼ cup crumbled blue cheese

Mix butter, thyme, lemon juice, sage, garlic, salt, and pepper together in a small saucepan over medium heat. Stir frequently until butter melts, about 3 minutes. Transfer herb butter to a container and refrigerate until solid, about 1 1/2 hours.

Preheat the oven to 475 degrees F (245 degrees C). Lightly oil a rimmed baking sheet.

Heat oil in a skillet over medium heat and add onion. Cook, stirring frequently, until onions are translucent, about 5 minutes. Remove from heat.

Heat another skillet over medium-high heat. Add walnuts and stir frequently until browned, about 1 minute.

Press pizza dough onto the prepared baking sheet. Spread herb butter over dough and top generously with cooked onions. Sprinkle walnuts on top of onions and distribute pear slices evenly on top. Sprinkle bacon on top of pears and top with blue cheese.

Bake in the preheated oven until crust has risen and browned, 10 to 15 minutes.


I guess Gorgonzola is an acquired taste. It was beautiful, but ended up in the garbage.. Cheese was too strong.

I just happened to find this recipe by accident today and haven't actually made it as written, so I'm not going to review it. But recently I made a grilled pizza that was very similar, and it was yummy! The grilling technique is the same, and as in this recipe, I used grilled onions as the "sauce" but I laid thin slices of prosciutto over the onions before sprinkling with blue cheese. I used Point Reyes Blue, a very good local cheese that I can buy in large wedges at Costco. Maytag Blue would be a good substitute. After I took it off the grill, I sprinkled baby arugula over the top before serving. I'm going to make this same pizza this weekend and I think I'll add the walnuts, which sound like a great addition. I also like the idea of caramelized pears, which would go well with the prosciutto, so I may try that at some point too. One thing I've discovered through trial and error with grilling pizza is to not have the grill too hot. I have a gas grill, and I set it at medium low to low, aiming for a temperature of 500-600 degrees. Any hotter and the bottom of the dough will burn before the toppings melt.

This was a delicious combination of flavors! I carmelized pear slices as well and arranged them on top with the other ingredients. Next time I make it, I will use larger onions and a bit more cheese. Also, living in a high rise apartment, I don't have an outdoor grill. I used the grilling feature in my European multi convection oven. I "grilled" the oil brushed crust until it began to brown. Then removed it, flipped it over, dressed it with the toppings and "grilled" again until done. My guests asked for the recipe and my husband loved it too. Beautiful, elegant and delicious!

I baked this instead of grilling. I bought a crust at the grocery store.I sauteed the onions. Then I put the walnuts onions and cheese on the crust and baked it in the oven on 350 until done. Easy and declicious.

Soooo good! Always comes out amazingly crisp. and when we add some thinly sliced apples, the flavor is even better.

Ok- I made this last night and had to come back to amend my review. my pizza dough is getting so much better, and we tried grilling for the first time. big hit. but this combo of toppings was NOT the way I remembered. I must have had a lot of wine that night. It just didn't work at all. and I wished I had just made a margharita as I couldn't finish some of the slices, which was a waste of otherwise good pizza.

glad i found this again. i had forgotten its name even though i kept talking about how much i liked it. the combination of toppings is superb. unfortunately i biffed the grilling big time and so we had to scrape everything off and have a salad. but now my dough is vastly improved (google jeff varasano's pizza recipe) and so on my next batch i will be making this one again.

This worked great in a conventional oven -- bottom third at 500F for about 10 minutes. Followed the recipe exactly, except I didn't oil the crust. I did add extra pepper to the onion mixture. May try it with pear or apple next time, as one of the other cooks suggested.

we always grill our pizza. The gas grill is much easier as far as temperature control, and flipping the crust, which if you're really adept you can use a pizza peel. I loved this topping combination, and we even thinly sliced some fuji apples that we had on hand.

This was pretty good. I bought a pizza crust and had to bake due to bad weather. Gorganzola and caramelized onions are a great combination. Next time, I will try grilling it.

I used refrigerated pizza dough and had a lot of problems with the dough being too warm and sticky and kind of melting on the grill. any suggestions for this? even with my dough dilemma the pizza (or more like flatbread) still turned out excellent!

I love this combination, everyone thought it was super yummy! I added thinly sliced pears for a little balance.

Very good, used purple onions with a little brown sugar and added some left over chicken.

Made this last night to rave reviews. My coals were a bit too hot. Will probably use the gas grill next time for easier temperature control. Can't wait to try it again.

Total flavor snooze. Maybe my gorgonzola was too "dolce" but it required every manner of tabletop additive-- oregano, smokey salt. it needed something else but I don't think we hit on it. No seconds were had.

Wow! Easy and fast. We didn't have gorgonzola so substituted goat cheese which turned out wonderfully. We're now thinking up new toppings.

The combination of caramelized onion, Gorgonzola, and toasted walnuts was wonderful. I didn't have parsley, but added some sliced Shitake mushrooms which complemented the other toppings very well.

Caramelized Pear and Gorgonzola Pizza

But how about caramelized pears, hazelnuts, and blue cheese?

For your sauce, make a little mixture of thyme, olive oil, and honey.

Top the pizza with caramelized onions and cheese.

Layer on the caramelized pear slices, and crumble over the gorgonzola. Lastly, sprinkle on the chopped hazelnuts. Bake!

Pear & Gorgonzola Pizza

The finer things in life, on a flatbread pizza! Sweet roasted pears, Canadian bacon, and rich gorgonzola cheese come together in a symphony of flavor guaranteed to please the most discriminating palates. Perfect for your next wine tasting party or book club. Guests will want the recipe, so you can send them to Flatout…or keep it your secret, we won’t tell! At only 7 WW® SmartPoints® per serving, it’s a flatbread you’ll definitely make again and again.

Recipe Summary

  • 2 teaspoons olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 firm ripe pear, cut in half, cut into 1/4-inch slices (1 cup)
  • 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
  • 6 ounces provolone cheese, shredded (1 1/2 cups)
  • ¾ cup crumbled Gorgonzola cheese (3 oz)
  • 2 cups loosely packed baby spinach

Step 1: Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

Step 2: Heat 10-inch skillet over medium heat. Add oil and onion cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.

Step 3: Unroll dough in pan starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.

Step 4: Evenly top crust with provolone cheese. Top with pear mixture and Gorgonzola cheese.

Step 5: Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Top with spinach and reserved 1/2 cup pear slices. To serve, cut into 6 rows by 3 rows.