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Pecorino, Pear, Walnut & Honey Pizzettes

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“This came from Deborah Mele's wonderful italian food site and is delightful!”
24 4 inch pizzettes

Ingredients Nutrition

  • 1 lb pizza dough
  • 14 cup olive oil
  • 3 cups shredded young pecorino cheese (Or Other Melting Cheese)
  • 1 12 cups aged pecorino cheese, Shaved
  • 2 large ripe pears
  • 34 cup chopped walnuts (or Pine Nuts)
  • 14 cup artisan honey


  1. Preheat the oven to 450 degrees F. Divide the dough in half and roll out on a lightly floured surface to about 1/3 of an inch thickness. Use a 3 inch round biscuit or cookie cutter cut out as many circles as you can and set these aside and cover with a towel to rest for 10 minutes. Use the other half of the dough to cut out more circles.
  2. Thinly slice the pears.
  3. Use your fingers to pull the dough into a 4 inch round and place as many as will fit onto a baking sheet. Brush the top of the pizzas lightly with olive oil, and sprinkle with the shredded melting cheese.
  4. Top with two pear slices per pizzette, and then some of the aged pecorino shavings. Sprinkle on some of the chopped walnuts and then drizzle with a little of the honey. Bake about 10 to 15 minutes or until puffed and golden brown. The honey will caramelize on top and get quite dark. Serve immediately.

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