Fresh pears and Gorgonzola instantly upgrade pizza night

Mar 24, 2016 at 5:30 p.m. ET
Image: Brandi Bidot/SheKnows

While I personally love a good old plain, extra-cheese pizza, sometimes I like to jazz things up a bit in the kitchen and get creative with the toppings. And it's not hard to do.

pear balsamic pizza
Image: Brandi Bidot/SheKnows

In this recipe I made a simple homemade pizza dough, and rather than keeping things basic, I wanted to put an elegant twist on things by using fresh pears and salty, pungent Gorgonzola cheese. To give the pizza a hint of tartness, I added some balsamic vinegar to the pizza sauce.

pear balsamic pizza
Image: Brandi Bidot/SheKnows

These flavor combinations help balance out one another and make this a delicious spin on classic pizza. If you aren't a fan of Gorgonzola, try using grated Parmesan, which isn't quite as strong as Gorgonzola. And if you're pressed for time, pick up a ball of store-bought pizza dough or a premade crust.

pear balsamic pizza
Image: Brandi Bidot/SheKnows

Fresh pear and Gorgonzola pizza recipe

Yields 1; serves 4

Prep time: 15 minutes | Bake time: 20 minutes | Total time: 35 minutes


  • 1 ball fresh store-bought or homemade pizza dough
  • 1/2 cup pizza sauce
  • 2 tablespoons balsamic vinegar
  • 1 cup grated mozzarella cheese
  • 1 large pear, sliced thin
  • 1/4 cup crumbled Gorgonzola cheese

For the topping

  • Thinly sliced basil
  • Balsamic vinegar (optional)


  1. Heat the oven to 375 degrees F, and line a pizza pan with parchment paper.
  2. Roll the dough out into desired shape and thickness, and place it on the pizza pan.
  3. In a bowl, combine the pizza sauce and balsamic vinegar, and mix well. Evenly spread the pizza sauce on top of the dough.
  4. Sprinkle the mozzarella cheese on top of the sauce, and top with the sliced pears and crumbled Gorganzola cheese.
  5. Bake the pizza for about 20 minutes or until the crust is golden brown.
  6. Remove from the oven, and top with fresh basil and a drizzle of balsamic vinegar, if desired.

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