Recipe By Brian Golden
Published Jul 30th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 1 pizza Calories 287

A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.

Recipe Ingredients

  • 1 (16 ounce) package refrigerated pizza crust dough
  • 4 ounces sliced provolone cheese
  • 1 Bosc pear, thinly sliced
  • 2 ounces chopped walnuts
  • 2 ½ ounces Gorgonzola cheese, crumbled
  • 2 tablespoons chopped fresh chives

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
  3. 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.

Nutrition Facts

  • Calories 287
  • Carbohydrate 31 g
  • Cholesterol 19.2 mg
  • Fat 12.9 g
  • Fiber 1.9 g
  • Protein 11.6 g
  • Saturated Fat 4.4 g
  • Sodium 585.4 mg
  • Sugar 5.3 g

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  1. I really thought I would like this more than I did. Bummer.
  2. 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 - Read more ...
  3. I served this at a "girl party" and it was well received. I swirled some olive oil over the crust and then doubled the topping ingredients. I agree that baking the crust a bit before adding the toppings is a good idea. The center was a bit soggy.
  4. Outstanding. Followed recipe exactly. Everyone raved about it at a bridal shower! Use Trader Joe's pizza dough sold "balled up" in a plastic bag in the refrigerated section.
  5. I loved this recipe but made a few changes using what I had at hand.I sliced whole wheat pita bread in half and toasted it, then sprayed with olive oil spray and spread dijon mustard on the toasted bread. I than used sliced gouda cheese and topped with sliced pears, added carmelized onions on top - Read more ...
  6. FABULOUS! Made it on a rectangular piece of stoneware - cut it into squares served it at a cocktail party - it was a hit - everyone wanted the recipe. I added carmelized onions and used pecans instead of walnuts.
  7. I served this pizza at a wine and cheese party I had. It was gone in a matter of minutes and people even called the next day to tell me how much they loved it! I might suggest cooking the dough a bit before adding the toppings because mine was undercooked at first.
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. Excellent blending of flavors. A unique appitizer to serve to company. I used a bit more gorgonzola than listed.