Pear and Gorgonzola Pizza Recipe — Sweet Savory Gourmet Pie

This pear and gorgonzola pizza with prosciutto and hot honey delivers a crave-worthy balance of savory, sweet, and earthy flavors. Follow this straightforward recipe to make a 10-inch pie that’s bright, elegant, and quick to prepare.

Why we love this recipe

This pizza pairs creamy, tangy gorgonzola with sweet, crisp Bosc pear and silky prosciutto for a sophisticated flavor profile. Key highlights:

• A well-balanced mix of cheeses that allows the gorgonzola to stand out without overwhelming the pie
• Crisp-tender Bosc pear slices that add subtle sweetness and texture
• Savory prosciutto ribbons that concentrate flavor as they bake
• A touch of red onion and fresh thyme for brightness and herbal depth
• A finishing drizzle of hot honey to soften and highlight the savory-sweet contrast

What you’ll need

Below is an overview of ingredients and pantry items used to make this pizza. Quantities in the recipe card are for one 10-inch pizza; scale up to make a larger pie.

• Pizza dough: store-bought or homemade. This recipe works with any dough style; a 170 g (6-ounce) ball stretches to a 10-inch round.
• Cheeses: low-moisture shredded mozzarella and good-quality grated parmesan to provide structure and classic flavor. Shred and grate fresh for best results.
• Gorgonzola dolce or another mild, creamy blue cheese. If you prefer, substitute brie, fresh goat cheese, or crumbled feta.
• Prosciutto: thin but sturdy slices, cut into ribbons and baked directly on the pizza.
• Bosc pear: ripe but firm, cored and thinly sliced so it melds into the pizza without turning mushy.
• Red onion: sliced very thin for a mild bite.
• Fresh thyme leaves to bridge the sweet and savory elements.
• Hot honey for finishing—sweet with gentle heat.
• A 50/50 mix of coarse cornmeal and semolina for dusting the work surface and peel so the pizza slides easily.

How to make it

Here’s a concise overview of the steps. Full details appear in the recipe card below.

1. Preheat your oven as high as it will go (ideally 550°F) with a pizza stone or an overturned sheet pan on the center rack.
2. Dust your work surface with a mixture of cornmeal and semolina, then stretch the dough into a 10-inch round.
3. Layer shredded mozzarella and grated parmesan, then distribute small pieces of gorgonzola across the surface.
4. Arrange thin pear slices, prosciutto ribbons, red onion, and thyme; finish with freshly ground black pepper.
5. Transfer the pizza to the preheated stone and bake until the crust is cooked and the cheese is melted, about 6–10 minutes depending on your oven.
6. Slice and drizzle with hot honey just before serving.

Pizza protips

Use these practical tips to improve your homemade pizza results.

• Whether you use store-bought or homemade dough, keep it at room temperature before stretching so it’s easier to work with.
• For a stable sauce, mix tomato paste with marinara in a 1:1 ratio if you’re using sauce—this creates a thick spread that won’t make the crust soggy.
• If using fresh mozzarella, use it sparingly because it adds extra moisture; low-moisture shredded mozzarella is more predictable.
• Resist the urge to overtop. A lightly loaded pie bakes more evenly and yields a better crust-to-topping ratio.
• Dust the peel with the cornmeal–semolina mix so the pizza slides easily into the oven. If you don’t have a peel, assemble on parchment paper and slide the pizza onto the stone using the paper.
• If you regularly make pizza at home, a pizza stone or steel helps retain heat and creates a crisp, tender crust.

Expert tips and FAQs

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4.67 from 3 votes

Pear Gorgonzola Pizza

By Carolyn Gratzer Cope

This pear and gorgonzola pizza with prosciutto and hot honey balances savory, sweet, and earthy flavors. Quantities here make one 10-inch pie (feeds one to two people); double for a larger pizza.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 1 10-inch pizza

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Ingredients

For the pizza

• 1 6- ounce (170-gram) dough ball
• 2 ounces (57 grams) low-moisture mozzarella, shredded
• 2 tablespoons (10 grams) grated parmesan
• 2 ounces (57 grams) gorgonzola dolce
• ¼ medium Bosc pear, cored and sliced 1/8-inch thick
• 4 thin slices prosciutto, cut into ribbons
• 1 ounce (28 grams) red onion, sliced 1/16-inch thick
• 1 teaspoon picked fresh thyme leaves
• ? teaspoon freshly ground black pepper, to taste
• 1 tablespoon (15 ml) hot honey

For the work surface

• 1 tablespoon (12 grams) coarsely ground cornmeal
• 1 tablespoon (12 grams) semolina flour

Instructions

• Preheat oven to 550°F (or as high as it goes) with a rack in the center. If using a pizza stone, preheat it on the center rack. If you don’t have a stone, an overturned half-sheet pan works.
• Stir together the cornmeal and semolina and scatter half of the mixture over your work surface.
• Stretch the dough into a 10-inch round and place it on the prepared surface.
• Sprinkle on the mozzarella, then the parmesan. Pinch the gorgonzola into small pieces and distribute evenly.
• Arrange the pear slices and prosciutto ribbons, then scatter the red onion and thyme. Finish with freshly ground black pepper.
• Sprinkle the remaining cornmeal–semolina on the peel, nudge it under the pizza, and transfer the pizza to the preheated stone.
• Bake until the dough is cooked through and the cheese is bubbling, about 6–10 minutes depending on your oven.
• Slice and drizzle with hot honey before serving.

Notes

1. Start with purchased dough or make your own. This recipe adapts well to different dough styles and sizes.
2. Use freshly shredded and grated cheeses to avoid additives that affect melt and texture.
3. Choose a mild, creamy gorgonzola or a similar blue cheese; brie or fresh goat cheese are good alternatives.
4. Sourdough or thin-crust enthusiasts can adapt baking time to suit their oven and stone.
5. To make this vegetarian, omit the prosciutto and use cheeses made without animal rennet.
6. Store leftovers in an airtight container in the refrigerator for up to two days; reheat in a toaster oven or conventional oven to restore crispness.

Nutrition

Serving: 1, Calories: 285kcal, Carbohydrates: 19g, Protein: 24g, Fat: 13g

Nutrition information is an approximation and should be used as a guide.

Additional Info

Course: Pizza

Cuisine: American

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