Pear Pizza with Stilton & Walnuts

  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 4 1x


Ditch the tomato sauce on your pizza and opt for something sweet instead.



  • 7.5g (¼ oz) fresh yeast
  • 150ml (5 fl oz) lukewarm water
  • 5ml (1 tsp) sugar
  • 2.5ml (½ tsp) sea salt
  • 15ml (1 tbsp) olive oil
  • 37.5g (1½ oz) durum wheat flour
  • 200g (7 oz) strong bread flour
  • 250g (9 oz) ricotta cheese
  • 4 large pears, thinly sliced
  • 300g (10 oz) Stilton cheese, crumbled
  • 50g (2 oz) walnuts, coarsely chopped


  1. Crumble the yeast in a bowl and dissolve in the water. Add the sugar, salt and olive oil.
  2. Add the two flours a little at a time and knead the dough in a mixer for around 10 minutes, until it is elastic. [You can also knead the dough by hand.]
  3. Sprinkle a little flour over the dough, cover with a cloth and leave to rise in the bowl for about 45 minutes, until it is double in size. While the dough is rising, preheat the oven to 250°C (fan 230°C/500°F/gas 10).
  4. Divide the dough into 8 and roll each one out thinly on a floured surface.
  5. Spread a layer of ricotta on every pizza.
  6. Distribute the pears over the pizzas.
  7. Crumble the Stilton over the pears, and then sprinkle over the chopped walnuts.
  8. Bake in the middle of the oven for 5-10 minutes. Serve immediately.


  • Serve as a cheesy dessert or with the cheese tray.
  • The following types of blue cheese will work well in this recipe: stilton, roquefort, cambozola, cashel blue, danish blue cheese, dolcelatte and gorgonzola.


  • Serving Size: 382.2
  • Calories: 838
  • Sugar: 17.8 g
  • Sodium: 997 mg
  • Fat: 50 g
  • Saturated Fat: 25.2 g
  • Carbohydrates: 67.3 g
  • Fiber: 10.1 g
  • Protein: 36.5 g
  • Cholesterol: 112 mg