Pear and Gorgonzola Cheese Pizza Recipe

 Imagine a perfectly crispy pizza crust topped with creamy, tangy Gorgonzola cheese, sweet caramelized pears, a drizzle of honey, and finished with peppery arugula and crunchy walnuts—a sophisticated flavor combination that balances sweet, savory, tangy, and bitter in every bite. This Pear and Gorgonzola Cheese Pizza is the epitome of gourmet pizza, transforming simple ingredients into something elegant enough for a dinner party yet easy enough for a weeknight treat. The combination might sound unusual if you’re used to traditional pepperoni and cheese, but the pairing of fruit and blue cheese is a time-honored match that creates layers of complexity you can’t achieve with standard toppings. The pears caramelize slightly in the oven, concentrating their sweetness, while the Gorgonzola provides sharp, creamy contrast. Whether you’re looking to impress guests, want to elevate pizza night, or simply crave something different and delicious, this pizza delivers restaurant-quality sophistication with straightforward home cooking techniques.

Serving Quantity: 2 large pizzas (serves 4 to 6)

Cooking Time: 25 minutes (plus 1 hour 30 minutes for dough rising, or use store-bought)

Nutrition Information (per serving, 1/6 of recipe):

1. Calories: 420
2. Protein: 14g
3. Fat: 18g
4. Carbohydrates: 52g
5. Fiber: 3g
6. Sugar: 12g
7. Sodium: 680mg

1. Gather Your Ingredients

For the pizza dough (or use 1 pound store-bought):

1. Three cups all-purpose flour, plus extra for dusting
2. One packet (2 1/4 teaspoons) instant yeast
3. One tablespoon sugar
4. One and a half teaspoons salt
5. Two tablespoons olive oil
6. One cup warm water (110 degrees Fahrenheit)

For the toppings:

1. Two ripe but firm Bosc or Anjou pears, cored and thinly sliced
2. Eight ounces Gorgonzola cheese, crumbled (or other blue cheese)
3. Eight ounces fresh mozzarella cheese, torn into pieces
4. One tablespoon butter
5. One tablespoon brown sugar
6. Half red onion, thinly sliced
7. One cup walnuts, roughly chopped and toasted
8. Two cups fresh arugula
9. Quarter cup honey for drizzling
10. Three tablespoons extra virgin olive oil
11. Two garlic cloves, minced
12. Fresh thyme leaves
13. Balsamic glaze for drizzling (optional)
14. Flaky sea salt
15. Freshly cracked black pepper

2. Make the Pizza Dough (or Prepare Store-Bought)

If making homemade dough, combine the flour, instant yeast, sugar, and salt in a large bowl. Mix with a wooden spoon. Add the olive oil and warm water. Stir until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Place in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours until doubled in size. If using store-bought dough, remove it from the refrigerator and let it come to room temperature for 30 minutes before shaping.

3. Caramelize the Pears

While the dough rises, prepare the pears. Wash, core, and slice the pears thinly, about one-eighth inch thick. Heat one tablespoon of butter in a large skillet over medium heat. Once melted and bubbling, add the pear slices in a single layer, working in batches if necessary. Sprinkle with one tablespoon of brown sugar. Cook for 3 to 4 minutes per side until the pears are tender and starting to caramelize with golden edges. They should be cooked but still hold their shape, not mushy. Transfer the caramelized pears to a plate and let cool. This step concentrates their sweetness and prevents them from releasing too much moisture on the pizza.

4. Prepare the Pizza Station

Preheat your oven to the highest temperature it will go, typically 500 to 550 degrees Fahrenheit. If you have a pizza stone, place it in the oven while it preheats for at least 30 minutes. A blazing hot oven and stone create the crispiest crust. If you don’t have a pizza stone, place a large baking sheet upside down in the oven to preheat. Prepare your toppings and have them ready and within reach—the crumbled Gorgonzola, torn mozzarella, caramelized pears, sliced red onion, toasted walnuts, and minced garlic. Having everything prepared makes assembly quick and prevents the dough from sitting too long once stretched.

5. Shape the Pizza Dough

Once the dough has doubled in size, punch it down to release air. Divide it into two equal portions for two large pizzas. On a lightly floured surface, take one portion and gently stretch it into a round shape. Use your hands to press from the center outward, rotating as you go, or drape the dough over your knuckles and gently stretch while rotating. Don’t use a rolling pin as this deflates the air bubbles that create texture. Stretch to about 12 to 14 inches in diameter with a slightly thicker edge for the crust. If the dough keeps snapping back, let it rest for 5 minutes and try again—the gluten needs to relax.

6. Prepare the First Pizza

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel if using a stone. Brush the entire surface with about half of the olive oil mixed with half the minced garlic, leaving a half-inch border for the crust. The garlic-infused oil adds flavor and creates a barrier that prevents the crust from getting soggy. Scatter half of the torn fresh mozzarella pieces evenly over the surface. Distribute half of the crumbled Gorgonzola over the mozzarella. The two cheeses work together—mozzarella for meltiness and mild flavor, Gorgonzola for sharp, tangy punch. Arrange half of the caramelized pear slices across the pizza. Scatter half of the sliced red onion over the pears.

7. Bake the First Pizza

If using a pizza stone, carefully slide the parchment paper with the topped pizza onto the hot stone. If using a baking sheet, place the parchment directly on the preheated inverted sheet. Bake for 10 to 14 minutes, depending on your oven temperature, until the crust is golden brown and crispy on the edges, the cheese is melted and bubbling, and the bottom is crispy. Watch carefully toward the end as the high heat can cause burning quickly. If the top is browning too fast but the bottom isn’t done, reduce heat slightly. The pizza should be golden, bubbly, and smell incredible.

8. Add Fresh Toppings

Remove the pizza from the oven using a pizza peel or large spatula. Let it cool for 1 to 2 minutes on a cutting board. Immediately scatter half of the toasted walnuts over the hot pizza—the residual heat will warm them slightly and release their oils. Drizzle generously with honey, letting it pool in spots and drizzle across the surface. The honey adds sweetness that complements the tangy Gorgonzola and caramelized pears beautifully. Top with a generous handful of fresh arugula—about one cup. The arugula will wilt slightly from the pizza’s heat but maintain some crunch. If desired, drizzle with balsamic glaze for extra tangy-sweet complexity. Finish with flaky sea salt and freshly cracked black pepper.

9. Repeat with Second Pizza

While the first pizza cools slightly and people are enjoying their first slices, prepare and bake the second pizza following the same process with the remaining dough and toppings. Having the oven already blazing hot means the second pizza will bake even faster. Alternatively, if you want to serve both pizzas simultaneously, you can stretch and top both before baking the first one, then immediately slide in the second when the first comes out.

10. Slice and Serve

Use a pizza cutter or large chef’s knife to cut each pizza into 6 to 8 slices, depending on your preference. The combination of crispy crust, melted cheeses, sweet pears, crunchy walnuts, peppery arugula, and that honey drizzle creates a complex flavor profile in every bite. Serve immediately while hot and the crust is at its crispiest. This pizza is elegant enough to serve as a main course for a dinner party, with a simple arugula salad on the side. It’s also wonderful as an appetizer cut into smaller pieces for a sophisticated gathering. A crisp white wine like Pinot Grigio or sparkling prosecco pairs beautifully with the sweet and tangy flavors.

Tips for Perfect Results

1. Use ripe but firm pears that hold their shape. Overly soft pears will turn to mush during baking, while underripe ones won’t be sweet enough.
2. Caramelize the pears before adding to the pizza. This pre-cooking concentrates sweetness and prevents them from releasing excess moisture that would make the crust soggy.
3. Don’t overload the pizza with toppings. Too many toppings create steam that prevents the crust from crisping and can make everything soggy.
4. The oven must be blazing hot—500 degrees or higher. High heat is what creates crispy crust and properly melted cheese in minutes rather than slow-baked, bread-like results.
5. Fresh mozzarella should be torn into pieces and blotted with paper towels to remove excess moisture before adding to the pizza.
6. Toast the walnuts before adding to intensify their nutty flavor. Raw walnuts taste flat and can be slightly bitter in comparison.
7. Add the arugula after baking, not before. Baked arugula becomes bitter and shriveled, while fresh arugula adds peppery freshness.
8. Don’t skip the honey drizzle. This is what ties all the flavors together and creates that addictive sweet-savory balance.
9. Let the pizza cool for 1 to 2 minutes before slicing. Cutting immediately causes all the cheese to slide off in a molten mess.
10. Store leftover pizza wrapped in foil in the refrigerator for up to 2 days. Reheat in a 400-degree oven for 8 to 10 minutes to re-crisp the crust, or in a skillet over medium heat covered with a lid for 5 minutes. Don’t microwave as this makes the crust chewy and rubbery. The pizza is also surprisingly good at room temperature, with the flavors even more melded together. For the best results, add fresh arugula to leftover slices just before eating rather than storing it on the pizza where it will wilt and become soggy.