Pear Gorgonzola Pizza is homemade pizza at its finest! With creamy gorgonzola cheese, thinly sliced pear and a basil pesto sauce you will come home to yum in the kitchen. This pear and gorgonzola pizza is vegetarian, delicious and perfect for weekends!
🤍 Recipe Highlights
There are many, many reasons why you will love this recipe. The following are the things that I think will appeal to you the most:
- Homemade pizza: means no waiting for delivery or having to head out to pick up dinner.
- Versatile ingredients: you can switch up the ingredients and use a different type of blue cheese to gorgonzola.
- Vegetarian pizza: some nights you want a slice of meat lovers and some nights you want vego pizza. This pizza is vegetarian and works well on the nights when you are looking for a meatless option.
- Quick and easy: with a fast prep time and quick cook time, this pizza gets dinner done faster than you can call for delivery!
- Refined flavours: I haven't gone all out and suggested you top this pizza with every ingredient in the fridge and that is for good reason. We keep the ingredients refined to a perfect selection that pair well together and of our complimentary tastes and textures.
The photo below is to show you everything you need to make the recipe. Refer to the printable recipe card for exact measurements.
As you can see, the recipe calls for:
- Gorgonzola cheese: this is a type of blue cheese which is seriously tasty. It will be found in the fridge section with the other cheeses. It is sold in a log triangle shape.
- Pears: I use a type called Beurre Bosc. They have a lovely cinnamon coloured skin which I think looks so pretty! You can use other varieties of pear though, so choose your favourite.
- Pizza dough: you have a choice to roll out dough or use store bought pita bread. Choose whichever works for you the most that night. Pizza dough is great as it is a little thicker, whereas pita bread has benefits as it doesn't need any prep work.
- Basil pesto: I like to use this for the base as a sauce. It is store bought from the fridge section (Basil Pesto Dip). These have a nicer texture that the pesto in jars in the pasta section of the supermarket.
- Parmesan cheese: as we are using gorgonzola we don't need too much additional cheese on the pizza (said no Italian ever, haha!). However, I enjoy grating a small amount on the top of the pizza as it adds an additional flavour which pairs in well with the other ingredients.
- Basil leaves: these are optional. I like to sprinkle some on top of the pizza for serving. They add a great pop of colour and zesty freshness.
Optional topping: you will see from some of the photos throughout the post, I like to drizzle balsamic glaze on the pizza to serve. This is different to balsamic vinegar. It is thicker and has a syrup like consistency.
Here are the step by step instructions to make the recipe. We start by rolling the dough or use pita bread for the base and skip this step.
- Use a rolling pin to roll the dough out into a round shape (Photo 1)
- Add basil pesto and gorgonzola pieces (Photo 2)
- Add pear slices (Photo 3)
- Grate parmesan cheese over the top (Photo 4)
👩🍳 How to Make Pear Gorgonzola Pizza
To make the pizza, start by rolling the pizza dough. Using a rolling pin and mat, sprinkle a little flour on it as it will help to ensure it doesn't stick.
Once you have the shape you want, you can transfer the pizza base to a pizza tray. Then use a spoon and dollop the basil pesto onto the pizza base. Use the back of the spoon to spread this into a layer.
Top the basil pesto sauce with the pieces of gorgonzola cheese. Then layer the sliced pear pieces onto the pizza.
Next use a hand held grater or zester and sprinkle some grated cheese onto the pizza.
Place the pizza tray into the oven for 20 to 30 mins.
You can slice it off the pizza tray around the 15 minute mark and place this on the shelf below. This technique helps to crisp up the pizza base.
When the pizza is cooked, use an oven mit and tongs if needed, to pull it out towards you and rest on a heatproof surface.
Transfer the pizza to a cutting board. Then if using fresh basil leaves, you can sprinkle them on top, like the photo above.
A pizza wheel is a very handy way is cutting the pizza as you can move it back and forth, slicing the pieces as you go. If you don't have one, you can use a regular knife, however, your finger tips make get a little hot as the pizza will move underneath you as you go.
The next thing I like to do is drizzle balsamic glaze over the pizza to serve.
You can see that in the photos above and below. It is sweet and adds the perfect touch to the cheesy pear and gorgonzola pizza. If you haven't used this glaze before, I highly recommend you giving it a go!
It adds the perfect touch both in presentation and taste! Win win and pizza yum yum!
🍽 Serving Suggestions
Wine, all you need is a slice of this and your favourite white or red! Or any other beverage of your choice that goes down well.
Pinto Gris or Pinot Noir work well and if its a weekend a cold frosty or 2 is a great way to enjoy homemade pizza.
Garlic bread is a great side if you want to serve it with that. The other options you have are a side salad. Or simply eat the pizza! x
👍 How to Guide
How to Store
Store cooked pizza slices either in an air tight container in the fridge for 2 to 3 days or on a plate with cling wrap pulled tight.
I don't recommend eating pizza that has been kept in the fridge for longer than that time.
How to Freeze
You can make the pizza and freeze in an uncooked state. This will give you better results than if you cook it and freeze any leftovers. Leftovers of this type of homemade pizza would turn out rubbery and chewy so avoid freezing once cooked for the most palatable results.
How to Reheat
If you want to reheat cooked cooled pizza you can do so in the oven or air fryer.
The air fryer will only take 5 to 10 mins, whereas the oven will take 10 to 15 mins.
In both cases you can place slices on baking paper as this will ensure no cheesy messy clean up!
😉 Substitutions and Variations
- Use olive oil as an option instead of the basil pesto for the base.
- Try adding some caramelised onions as an additional topping.
- Sprinkle some fresh thyme over the pizza instead of the basil leaves.
- Add some chopped up cooked chicken meat.
- Crush some walnuts and sprinkle them over the gorgonzola pieces.
🛎 Tasty Tips
Here are my top tips and tricks so that you can master the recipe from the get go:
- If using pizza dough, sprinkle some flour onto the rolling mat so that the dough doesn't stick.
- Don't overwork the dough. Once you have the rough shape you want that will be fine!
- Use a spoon to spread the basil pesto for the sauce. It doesn't have to be a thick layer.
- Cut the pears into very thin pieces, but keep them long and typical to a standard pear shape. Remove any seeds or core of the fruit.
- Don't overdo the parmesan cheese or load the pizza with a hunk of mozzarella cheese. It would overwhelm the delicate flavours that we have worked so hard to create.
🤓 Frequently Asked Questions
What does Gorgonzola taste like on pizza?
Gorgonzola on pizza tastes like a perfect match. The cheese which is of the blue variety is white, creamy yellow with lots of blue visible. It melts perfectly in the oven and is one of the best pizza toppings thought not as popular as the standard pizza toppings.
What toppings can you put on pizza?
Pizza toppings can be a wide as the mind can think. Try options such as processed meats or stick to a vegetarian mind set. You can also made vegan pizza, yes it is a thing. Here are some pizza topping ideas to try:
- Pepperoni, salami, bacon, ham, prosciutto or cooked chicken.
- Pineapple, spinach, arugula, basil.
- Ricotta, feta, parmesan, mozzarella, cheddar.
- Dried herbs, onion, olives, sun dried tomato, artichokes.
- Sweet potato, pumpkin.
- Prawns (shrimp).
Is blue cheese and Gorgonzola the same?
Gorgonzola is a type of blue cheese, whereas blue cheese is not a type of gorgonzola.
Gorgonzola sits within the blue cheese family and is commonly available with the other cheeses at the supermarket.
And many more!
Does Gorgonzola melt well?
Gorgonzola melts very well making it the perfect pizza topping.
As it cooks, it melts and spreads so you get a cheesy thick blue cheese layer on top of the pizza.
It holds up well under high heat whilst still maintaining a thick consistency.
😍 More Easy Takeout Style Recipes
If you love cooking with pears or homemade take out is your fav, you might like to try any of the following:
- Garlic Pizza Bread
- Jalapeno Pizza
- Ciabatta Pizza
- Bruschetta Pizza
- Asian Chicken Pizza
- Pear Gorgonzola Salad
- Chocolate Covered Pears Recipe
- Soy Sauce Noodles
- Bolognese Pizza
- Asian Chicken Pizza
You can also find all of my homemade takeout recipes in the one spot for a read through when you have a cup of tea or glass of wine in hand 🥰.
Pear Gorgonzola Pizza
- 1 Rolling Pin
- 1 Baking Mat to use as a backing sheet to roll the pizza dough
- 1 Pizza Tray
- 1 Soup Spoon
- 1 Pizza wheel
- 1 pizza dough Note 1
- 3 tablespoon basil pesto Note 2
- 200 grams gorgonzola roughly sliced
- 1 pear thinly sliced, Note 3
- parmesan cheese
- basil leaves optional, as a garnish
- Roll the dough: add a little flour then use a rolling pin and mat to roll the pizza dough into a round shape. Transfer to the pizza tray.
- Add the sauce: use a soup spoon and dollop the basil pesto onto the pizza dough. Flip the spoon and use the back if it to spread the pesto into a thin layer.
- Top the pizza: spread gorgonzola pieces and pear slices on top of the basil pesto sauce. Grate parmesan cheese over the top.
- Oven Bake: place the pizza into the oven on the middle rack. Cook for 20 mins, then slide pizza off tray for a final 5 to 10 mins (optional).
- Serve and enjoy: remove the pizza from the oven when cooked. Place on a timber cutting board. Sprinkle fresh basil leaves over the top. Let sit for 2 mins to allow the gorgonzola to reduce heat and firm slightly. (Note 4 ) Use a pizza wheel to slice and enjoy!
- Note 1 - Pizza dough: plenty of options here and you don't have to do the exact same as me. You can use store bought pizza bases, whole wheat pita bread, homemade dough or store bought dough. Store bought ready to go will be the fastest, but pizza dough rolled and shaped has benefits such as base consistency and thickness. (Use your personal preference).
- Note 2 - Basil Pesto: I recommend you using a store bought basil pesto dip from the fridge section. This make 'pizza nights' quick and easy. These have better texture and taste than the concentrated pesto sauces in the pasta aisle. I don't recommend using a jarred pesto, I recommend the cold dip version or homemade.
- Note 3 - Pear type: I use a variety called Beurre bosc as I like the skin colour of the fruit. You can however, use your favourite type of pear. Thinly slice and keep the pieces long and pear shaped. Remove any core and seeds.
- Note 4 - Cutting the pizza: let the pizza cool slightly when removed from the oven. If you try and cut it too soon, the gorgonzola will slip and slide all over the place. Once cooled slightly it becomes a firm layer that is easily sliced.
Recipe published July 2022, updated October 2022 with more tasty tips for you 😉.