Pear Gorgonzola Pizza

This fabulous pear gorgonzola pizza with prosciutto and hot honey strikes a savory, sweet, and earthy flavor balance that you’ll crave. Don’t miss it.

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Why we love this recipe

As you can probably tell from the name of this website, I don’t typically gravitate toward sweeter versions of savory foods. But every once in a while a savory-sweet combination of flavors just speaks to me. This pear gorgonzola pizza has my number. It’s got:

• A balanced blend of cheeses that lets the gorgonzola shine without overpowering
• Crisp-tender, well-behaved Bosc pear that’s as earthy as it is sweet
• Super-savory ribbons of prosciutto that intensify in the oven
• Piquant bits of red onion and woodsy flecks of fresh thyme
• A drizzle of hot honey that manages to both highlight and soften the whole shebang

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

• You can start with purchased pizza dough or make your own. I’ve linked my favorite recipe for New York-style crust below. This recipe works with any size and style of pizza you’d like to make.
• A combination of shredded low-moisture mozzarella and good-quality grated parmesan does just enough to tie this pizza to its classic roots. This combo is easy to work with as long as you don’t overdo it. Shred and grate the cheeses yourself to avoid additives that will prevent your pizza from tasting and behaving its best.
• I tend to reach for mild, creamy gorgonzola dolce for this recipe, but you can use any blue cheese with similar characteristics. Not a fan? Substitute brie, fresh goat cheese, or crumbled feta.
• Properly sliced prosciutto should be on the thin side but not so thin that it falls apart. Use any variety that you enjoy eating. You’ll slice it into ribbons and bake it with the pizza.
• Bosc pear is bright, crisp, and firm when ripe. You’ll slice it nice and thin so the beautiful shape melds right into the dish as a whole.
• A little bit of razor-thin red onion adds just enough bite and dimension.
• Fresh thyme helps ground the flavor profile of this pizza and tie the savory and sweet elements together.
• As the name suggests, hot honey has both sweet and gently spicy elements. It makes a beautiful finishing sauce for this pizza.
• An equal mixture of cornmeal and semolina flour works beautifully to help your pizza slide onto and off of the peel.

How to make it

Here’s an overview of what you’ll do to make a fabulous pear gorgonzola pizza. You can see the cake-baking steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you’ll prepare your work surface and stretch the dough into a 10-inch round.
2. Layer on the mozzarella, parmesan, and gorgonzola.
3. Arrange the pears and prosciutto ribbons, and sprinkle on the thyme and pepper.
4. Bake, then slice and drizzle with hot honey. That’s it!

Pizza protips

Here are a few secrets to success with homemade pizza.

• You can use purchased or homemade pizza dough. Here’s my favorite recipe for New York-style crust. It makes two 14-inch pies or four 10-inch pies.
• Use thick sauce. Mixing one part marinara with one part tomato paste creates a spreadable, rich-tasting sauce that won’t slosh around.
• A combination of shredded low-moisture mozzarella and really good grated parmesan adds tons of flavor and classic cheesy vibes. If you’d like to work with fresh mozzarella, keep in mind that it adds a lot of moisture, and use it sparingly.
• Top your pizzas judiciously. If you share my more-is-more inclinations, this can be harder than it sounds. But it’s important to exercise a bit of restraint to yield the best possible pizzas.
• Transferring your pizza onto a peel and into the oven takes a bit of practice, and that’s okay. You can use a mixture of cornmeal and semolina flour or, if baking in a regular home oven, a piece of parchment. The process gets easier over time. I recommend this metal peel or this wooden one.
• If using your oven, crank it up as high as it goes (typically 500-550°F), with a rack in the center. Consider investing in a pizza stone, which retains heat like a dream and helps you create crisp, tender crust.
• If you’re looking for a countertop pizza oven, I recommend the Breville Smart Oven Pizzaiolo. It’s pricey and takes up quite a bit of counter space, but it gets much hotter than a home oven and really enables you make pro-level pizza at home.

Expert tips and FAQs

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4.67 from 3 votes

Pear Gorgonzola Pizza

By Carolyn Gratzer Cope

This fabulous pear gorgonzola pizza with prosciutto and hot honey strikes a savory, sweet, and earthy flavor balance that you'll crave. Quantities listed here are for one 10-inch pie (which feeds one to two people). Double them for a large pie.

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 1 10-inch pizza

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Ingredients 

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For the pizza

• ▢ 1 6- ounce 170-gram dough ball
• ▢ 2 ounces (57 grams) low-moisture mozzarella cheese, shredded
• ▢ 2 tablespoons (10 grams) grated parmesan cheese
• ▢ 2 ounces (57 grams) gorgonzola dolce
• ▢ ¼ medium Bosc pear, cored and sliced 1/8-inch thick
• ▢ 4 thin slices prosciutto, cut crosswise into thin 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

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Instructions 

• Preheat oven to 550°F (or as high as it goes) with a rack in the center. If you have a pizza stone, preheat it on the center rack. (If not, you can use an overturned half sheet pan.)
• Stir together the cornmeal and semolina flour. Distribute half of the mixture over your work surface.
• Stretch the dough into a 10-inch round and place on prepared work surface.
• Sprinkle on the mozzarella and then the parmesan in an even layer. Pinch off small pieces of the gorgonzola and distribute them across the surface of the pizza.
• Distribute the pear slices and prosciutto ribbons, then the onion and thyme. Sprinkle with the pepper.
• Sprinkle remaining cornmeal mixture over peel. Nudge peel under pizza and use it to transfer pizza to preheated stone.
• Bake until dough is cooked through, about 6 to 10 minutes depending on your oven.
• Slice and drizzle with the hot honey.

Notes

1. You can start with purchased pizza dough or make your own. I've linked my favorite recipe for New York-style crust below. This recipe works with any size and style of pizza you'd like to make.
2. A combination of shredded low-moisture mozzarella and good-quality grated parmesan does just enough to tie this pizza to its classic roots. This combo is easy to work with as long as you don't overdo it. Shred and grate the cheeses yourself to avoid additives that will prevent your pizza from tasting and behaving its best.
3. I tend to reach for mild, creamy gorgonzola dolce for this recipe, but you can use any blue cheese with similar characteristics. Not a fan? Substitute brie, fresh goat cheese, or crumbled feta.
4. Bosc pear is bright, crisp, and firm when ripe. You'll slice it nice and thin so the beautiful shape melds right into the dish as a whole.
5. Properly sliced prosciutto should be on the thin side but not so thin that it falls apart. Use any variety that you enjoy eating. You'll slice it into ribbons and bake it with the pizza.
6. A little bit of razor-thin red onion adds just enough bite and dimension.
7. Fresh thyme helps ground the flavor profile of this pizza and tie the savory and sweet elements together.
8. As the name suggests, hot honey has both sweet and gently spicy elements. It makes a beautiful finishing sauce for this pizza.
9. An equal mixture of cornmeal and semolina flour works beautifully to help your pizza slide onto and off of the peel.
10. To make this pie vegetarian, feel free to leave out the prosciutto — you'll still end up with a great-tasting pie. Beyond that, all you need to do is ensure you're using cheeses made without animal rennet.
11. If making your own dough, you'll need to start at least 24 hours in advance. Assemble and bake the pizza right before serving.
12. Store pizza in an airtight container in the fridge for up to a couple of days. By far my favorite way to reheat and re-crisp pizza is in the toaster oven. You can use a regular oven if that's what you've got.

Nutrition

Serving: 1, Calories: 285kcal, Carbohydrates: 19g, Protein: 24g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 66mg, Sodium: 1798mg, Fiber: 1g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pizza

Cuisine: American

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