Cheese, Walnut, and Pear Pizza

Crunchy toasted walnuts, creamy melted mozzarella, and a crisp stone-fired crust, all tied together by a fragrant garlic-Dijon vinaigrette. Inspired by rustic European flavors but grounded in simple preparation, each bite promises a balance of richness and brightness.

This recipe can be finished in under 30 minutes for a meal that’s as practical as it is memorable.

Ingredients

Base Components

• 1 (12-inch) pre-baked pizza crust (stone-fired variety recommended)
• ⅓ cup shredded low-moisture, part-skim mozzarella

Rosemary-Garlic Vinaigrette

• 2 large garlic cloves, finely minced
• 1 tbsp Dijon mustard
• 2 tsp chopped fresh rosemary leaves which is about 2 sprigs
• ¼ cup white wine vinegar
• ½ cup extra-virgin olive oil
• ¼ cup crumbled blue cheese
• Salt and freshly ground black pepper to taste

Toppings

• 2 firm-ripe pears, peeled, cored, thinly sliced
• ¼ cup toasted walnut pieces
• ¼ cup additional blue cheese

Instructions

Step 1: Preheat and Prep

• Position oven rack in the center. Preheat to 425°F (220°C).
• Place pizza crust on a perforated baking sheet or pizza stone (ungreased).

Step 2: Par-Bake the Crust

• Bake crust solo for 5–6 minutes to evaporate moisture and create a crisp base. Remove gently using oven mitts.

Step 3: Craft the Vinaigrette

1. In a blender or 2-cup food processor, combine garlic, Dijon, rosemary, and vinegar.
2. Secure lid and whirl at medium speed for 10 seconds.
3. Reduce speed to low. Slowly drizzle olive oil through the feed tube over 20–30 seconds to emulsify.
4. Add ¼ cup blue cheese; pulse 3–4 times until just incorporated (avoid overblending).
5. Taste and season with salt/pepper. Transfer to a small bowl.

Step 4: Assemble the Pizza

1. Spread vinaigrette evenly over the par-baked crust using a silicone brush.
2. Layer ingredients in this order:
• Remaining ¼ cup blue cheese (sprinkled)
• Mozzarella (distribute uniformly)
• Pear slices (arranged in concentric circles for even coverage)
• Toasted walnuts (scattered across the top)

Step 5: Bake and Serve

• Return pizza to oven. Bake 7–10 minutes until mozzarella bubbles and develops faint golden edges.
• Cool on a wire rack for 3–4 minutes (allows cheese to set). Slice with a serrated knife.

Pro Tips

1. Toasting Walnuts: Heat a dry skillet over medium. Add walnuts; toss 3–4 minutes until fragrant.
2. Pear Prep: Rub sliced pears with lemon juice if not using immediately to prevent browning.