Pear Gorgonzola and Walnut Mini Pizza

Great flavor combo.

Pear Gorgonzola and Walnut Mini Pizza


4 to 6 servings



Prep Time


Bake Time

10 to 15 minutes

Rise Time

45 to 60 minutes

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  • Dough:
  • 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) package Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • 1/4 cup olive oil, extra virgin
  • Vinaigrette:
  • 2 tablespoons diced red onion
  • 1 clove fresh garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil, extra virgin
  • Salt and pepper, to taste
  • Toppings:
  • 1 ripe Bartlett, Bosc OR D'Anjou pear, cored, quart ered and thinly sliced lengthwise
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup chopped walnuts


  1. Combine flour, undissolved yeast, sugar and salt in a mixing bowl.
  2. Add very warm water (120° to 130°F) to flour mixture and mix on low speed of electric mixer for 1 minute. Add olive oil and mix until thoroughly combined; mix until dough forms a ball and does not stick to sides of bowl. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.
  3. Shape the dough into a ball, and trasfer to a lightly oiled bowl; turn once to coat. Cover loosely and let rest in a warm place until doubled in size; about 45 to 60 minutes.
  4. Combine vinaigrette ingredients and set aside.
  5. Preheat oven to 400°F. Punch down the dough and cut into two pieces and spread onto a lightly floured work surface.
  6. Press or roll dough into 8 x 10-inch ovals approximately 1/2-inch thick. Place side by side on a large oiled baking sheet. (Sprinkle sheet with cornmeal for added texture, if desired.)
  7. Evenly distribute the toppings leaving a 1/2-inch border around the edges. Drizzle each pizza with some of the vinaigrette.
  8. Bake for 20 to 25 minutes, or until edges are browned. (Pizzas can also be baked on a pizza stone or grill.)

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