Go Back
+ servings
Print Recipe
No ratings yet

Gorgonzola Pear Pizza

This Gorgonzola Pear Pizza with homemade made-from-scratch pizza dough pairs pear and gorgonzola flavors beautifully with an added walnut crunch!
Prep Time30 mins
Cook Time20 mins
Resting Time2 hrs 30 mins
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Keyword: gorgonzola, pear, pizza
Servings: 8 slices
Calories: 363kcal


Pizza Dough

  • 320 g flour (type '0' or '00' + extra as needed
  • 200 mL lukewarm water (¾ cup + 1 tbsp).
  • 2 g instant dry yeast
  • 1 tbsp. olive oil extra-virgin (+ extra for greasing)
  • 1 tsp. salt

Pizza Topping

  • 1 large onion sliced
  • 1 tsp. brown sugar
  • 2-3 pears sliced into thin wedges
  • 200 g gorgonzola cheese piccante or dolce (or blue cheese, see notes)
  • handful walnuts
  • 4 tbsp. olive oil extra virgin
  • 2 tbsp. honey
  • handful fresh rucola rocket or arugula


Pizza Dough

  • Place lukewarm water in a glass bowl and stir in yeast, olive oil and salt.
  • Sift flour into a large mixing bowl of a stand mixer fitted with the bread hook attachment. Add water, oil, salt, and yeast mixture. Mix with a spatula until well combined.
  • Set mixer on medium-low and mix until dough ball forms. If the dough is too sticky, add 2-4 tbsp. of flour. Dough should not stick to the side of the bowl. If the dough is too dry, add 1-2 tbsp. of water. Increase speed to medium and mix for 5-7 minutes.
  • Once kneaded, shape dough into a large ball and place in a bowl lightly greased with olive oil. Cover with a damp teacloth or cling film and allow to rise for 1½ to 3 hours in a warm place.
  • Once dough has doubled in size, uncover and divide into two equal sized pieces. Shape each into a ball and allow to rest (uncovered) for 20 minutes. In the meantime, prepare your topping and preheat the oven to 200°C (400F).
  • Place a pizza baking stone (or a large baking sheet if you don't have a pizza stone) in the oven while it's preheating.


  • Thinly slice onion, place in a medium non-stick skillet and saute in 2 tbsp. olive oil for 15-20 minutes until caramelized. Add brown sugar half-way through the cooking.
  • Place each dough ball onto a lightly floured large piece of baking paper. Use your knuckles to carefully shape it into a circle by slowly rotating it (do not overwork the dough). Each pizza base should be around 12-14 inch in diameter.
  • Transfer baking paper with pizza base onto the pizza stone or baking sheet. Use a pastry brush to brush the base with olive oil.
  • Place caramelized onions, sliced pears, and crumbled gorgonzola on each pizza and bake for 20-25 minutes until crust is golden brown at the edges.
  • Bring out of oven and add crushed walnuts, rucola, and drizzle with honey.


Pizza dough recipe yields 2 medium-sized pizza bases (12-14 inches in diameter, depending on thickness).
The recipe yields enough topping for 2 pizza bases. Each pizza serves 1 person.
If using blue cheese instead of gorgonzola, decrease the amount used, since blue cheese tends to be stronger and sharper compared to the milder gorgonzola.


Calories: 363kcal | Carbohydrates: 43g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 591mg | Potassium: 191mg | Fiber: 3g | Sugar: 9g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg