Blue Cheese, Walnut, and Pear Pizza

Blue Cheese, Walnut, and Pear Pizza

M.J.W. 0

"A fresh and tasty appetizer pizza."

Ingredients 35 m {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
  3. Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
  4. Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
  5. Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.
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Bill's Blue Cheese Dressing

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Reviews 7

  1. 7 Ratings


Delicious pizza. Easy to make and all the flavors work amazingly well together. An excellent alternative to a heavier traditional style pizza. Will definitely make this again soon.

Astrid Davidson

Fantastic taste. Everyone wanted the recipe.


We enjoyed this in spite of the fact that the pears I used did not have a ton of flavor. This would make a really nice party appetizer, cut into small wedges. From a presentation point of view, the pear slices looked a little dry when this came out of the oven. Next time I think I'll try heating a little bit of apple jelly and brushing it on the fruit before it goes into the oven. For whatever reason, the crust ended up tough/too chewy...I used a Boboli thin pizza crust. In the future, I think I'll use my own homemade pizza crust. This is very rich, the vinaigrette has a wonderful herb-garlic-blue cheese flavor, and it was dinner last night with a big tossed salad. IMO this is best served warm. Thanks M.J.W. for a new recipe that definitely is "outside the box."