Pear and Gorgonzola Pizza Recipe with Honey and Walnuts

This pear and gorgonzola pizza with prosciutto and a drizzle of hot honey delivers a perfect balance of savory, sweet, and earthy flavors you’ll want to make again and again.

Why we love this recipe

This pizza pairs unexpected contrasts in a way that feels both refined and approachable. Highlights include:

• A thoughtful blend of cheeses that lets the gorgonzola’s creaminess and tang shine without overpowering the pie
• Crisp-tender Bosc pear slices that add bright, earthy sweetness
• Savory ribbons of prosciutto that concentrate their flavor as they bake
• Slivers of red onion and fresh thyme for aromatic depth
• A finishing drizzle of hot honey that ties together the savory and sweet components

What you’ll need

At a glance: the simple ingredients that make this pizza sing.

• Pizza dough — store-bought or homemade. This recipe works with any crust style or size.
• Shredded low-moisture mozzarella and grated parmesan to provide a familiar, melting base without overwhelming the other flavors. Shred and grate fresh for best texture.
• Gorgonzola dolce or another mild, creamy blue cheese. If you prefer, swap brie, fresh goat cheese, or feta.
• Thinly sliced prosciutto, cut into ribbons and baked on the pizza to concentrate its savory flavor.
• Bosc pear, thinly sliced so it integrates smoothly with the toppings.
• Razor-thin red onion for a bright, sharp counterpoint.
• Fresh thyme leaves to ground the flavor profile.
• Hot honey to finish the pie with sweet heat.
• An even mix of cornmeal and semolina flour to help the pizza slide on and off the peel.

How to make it

A concise overview of the steps. For a close-up view, watch the accompanying video or follow the full instructions below.

1. Prepare your work surface and stretch the dough into a 10-inch round.
2. Layer on mozzarella and parmesan, then distribute small pieces of gorgonzola across the surface.
3. Top with pear slices, prosciutto ribbons, red onion, and thyme; season with black pepper.
4. Transfer to a preheated pizza stone or hot baking surface and bake until the crust is cooked through.
5. Slice and finish with a drizzle of hot honey just before serving.

Pizza protips

Quick tips to guarantee great results at home.

• Use thick, spreadable sauce if you add a tomato base — one part marinara to one part tomato paste works well.
• Stick with the mozzarella + parmesan combo for classic texture; if you use fresh mozzarella, use it sparingly to avoid excess moisture.
• Top sparingly. A lighter hand makes for a crisper crust and a more balanced bite.
• To transfer the pizza, dust the peel with the cornmeal-semolina mix or use parchment if you bake on a sheet pan.
• Heat your oven as high as it will go (500–550°F for most home ovens) and preheat a pizza stone on the center rack for a crispier crust.

Expert tips and FAQs

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4.67 from 3 votes

Pear Gorgonzola Pizza

By Carolyn Gratzer Cope

This pear and gorgonzola pizza with prosciutto and hot honey balances savory, sweet, and earthy flavors. Quantities below make one 10-inch pie (serves one to two). Double for a larger pizza.

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 1 10-inch pizza

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Ingredients

For the pizza

• 1 6-ounce 170-gram dough ball
• 2 ounces (57 grams) low-moisture mozzarella, shredded
• 2 tablespoons (10 grams) grated parmesan
• 2 ounces (57 grams) gorgonzola dolce
• ¼ medium Bosc pear, cored and sliced 1/8-inch thick
• 4 thin slices prosciutto, cut into ribbons
• 1 ounce (28 grams) red onion, sliced 1/16-inch thick
• 1 teaspoon picked fresh thyme leaves
• ? teaspoon freshly ground black pepper
• 1 tablespoon (15 ml) hot honey

For the work surface

• 1 tablespoon (12 grams) coarsely ground cornmeal
• 1 tablespoon (12 grams) semolina flour

Instructions 

• Preheat oven to 550°F (or as high as it goes) with a rack in the center. If using a pizza stone, preheat it on the center rack. If you don’t have a stone, an overturned half sheet pan works.
• Stir together the cornmeal and semolina. Scatter half the mixture across your work surface.
• Stretch the dough into a 10-inch round and place it on the prepared surface.
• Evenly distribute mozzarella, then parmesan. Pinch gorgonzola into small pieces and scatter them over the pizza.
• Arrange pear slices and prosciutto ribbons, add the red onion and thyme, and finish with freshly ground black pepper.
• Dust the remaining cornmeal-semolina mix on the peel, slide the peel under the pizza, and transfer to the preheated stone or pan.
• Bake until the crust is cooked through, about 6 to 10 minutes depending on your oven.
• Remove, slice, and drizzle with hot honey before serving.

Notes

1. You can use store-bought dough or make your own; the recipe scales to any size pizza.
2. Freshly shredded and grated cheeses perform better than pre-shredded varieties because they lack anti-caking additives.
3. Choose a mild, creamy blue cheese for balance, or substitute brie, goat cheese, or feta if you prefer.
4. Bosc pears are a great choice because they stay firm and slice thinly without falling apart.
5. Slice prosciutto into thin ribbons so it holds up during baking.
6. Thinly sliced red onion adds subtle bite; fresh thyme ties flavors together.
7. Hot honey brightens and softens the savory elements when drizzled at the end.
8. Cornmeal and semolina on the peel keep the pizza from sticking and make transferring easier.
9. To make the pie vegetarian, omit prosciutto and use cheeses made without animal rennet.
10. If you make dough from scratch, allow at least 24 hours for fermentation. Assemble and bake just before serving.
11. Store leftovers airtight in the fridge for a couple of days; reheat in a toaster oven or conventional oven to re-crisp.

Nutrition

Serving: 1, Calories: 285kcal, Carbohydrates: 19g, Protein: 24g, Fat: 13g, Sugar: 13g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Pizza

Cuisine: American

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