Northern Italian Pear, Walnut & Gorgonzola Pizza

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  • 1 pizza dough recipe (get our overnight dough recipe)
  • 8 oz. fresh mozzarella (if it is packed in water, dry it off very well with a paper towel)
  • 4 oz. crumbled gorgonzola (or goat cheese, or gruyere or fontina)
  • 1/2 a pear (any will do, but I tend to use softer pears like Bartlett)
  • A handful of walnuts
  • Olive oil and flour for the dough/pans


  1. Place a pizza stone (if you have one) in the oven and pre-heat to 500 degrees fahrenheit on the convection setting if you have one.
  2. Dust the dough with flour and press out on a floured surface. Work it with your fists or toss it in the air to stretch it.
  3. Oil a perforated pizza pan. Spread the dough on the pan.
  4. Break off chunks of the mozzarella and cover the dough, then add the gorgonzola and arrange the pear.
  5. Place the perforated pan in the oven on top of the pizza stone and watch it carefully for 5-10 minutes. When the cheese is beginning to melt but the pizza isn’t totally done, bring it out and put the walnuts on top.
  6. Return to oven another 3-5 minutes until the crust is crispy and the cheese is bubbly and starting to become golden brown in spots. Remove it with a pizza peel and let it sit until it’s cool enough to handle.
  7. Slice up with a pizza slicer or scissors.