This recipe reminds me of an appetizer I had at a fancy and expensive Denver joint. Two things I would tweak is to add carmalized onions and instead of pizza dough, use flat bread.

I paired this with the "Bread Machine Pizza Dough" recipe and it came out great! We ate it for dinner, but it would really be perfect as an appetizer at a party.

I used to order a pizzetta very similar to this at my favorite swanky lounge in Santa Cruz. They recently took it off the menu, so I have been trying to satisfy my cravings for it every once in a while with this recipe. The cheese can get very greasy, so I would recommend putting a very thin layer of flour on the dough before you put the cheese on; it will absorb some of the grease. I've tried using Asian pears, as well as Bartlett, and Green Anjou, and they've all been delicious in this recipe!

the flavor combos on this pizza were awesome! I made it on a really easy quick yeast crust...delicous!

FIRST: I've made this numerous times, and people always ask for the recipe. SECOND: This is a gourmet treat. If you make this expecting "pizza," you will be disappointed. Do not add sauce to this. If you want pizza with sauce and mozzarella, this is not your recipe. WHY I LOVE THIS RECIPE: It is unlike anything you will be served at any one else's home. I normally make it as an appetizer. The ingredients are incredible together -- provolone, pears, gorgonzola. I have found that it tastes better and better the longer it has been sitting out. Fresh from the oven, it's good. Once it cools down and the flavors meld, it's AWESOME. MY TIP: I definitely dice the pears so the flavor is spread across the entire pizza crust, and so it can be more easily eaten with fingers. NOTE: This is very sweet. A little bit goes a long way. I make it, cut into bite-sized pieces and people munch on it through the night at parties. TRY IT!!!

This was great! I've never had pears on a pizza before. I doubled the gorgonzola because I love it and left out the provolone because I didn't have any. Some other reviews suggested it needed some kind of sauce...I brushed olive oil on the crust (a Boboli-style) and put a thin layer of plain yogurt. I thought it was perfect! Thanks for the recipe!

Interesting flavor combination. It would be a great appetizer, but eating as part of a meal...not so much.

This was a huge hit at my dinner party as an appitizer. The guests I had were very picky but they raved about this and ate it all. I will be making this very often I am sure. I pre-baked the crust beforehand as reccomended.

This is one of my favorite appetizers to make. We have this great restaurant where I live that serves this and this recipe is almost identical. I really like to make my own pizza crust with this. I think it really adds to the flavor.

I added a bit more gorgonzola to it and it was delicious!

I make this recipe all of the time, and it is always a huge hit. It is the easiest recipe there is...it literally takes 10 minutes. I use Pillsbury crust and always add Emerald Original walnuts. Yummy!

It was good. I used cream cheese instead of provolone, so it was a bit dry. Maybe next time I will add some kind of preserves to the cream cheese.

This was great. Don't use a pillsbury crust. Chopped the pears instead of slices per other reviews. Added chicken that had been seasoned and very lightly coated in olive oil and balsamic to 2/3 of the pizza and tried part as written in the recipe. One chicken breast is enough for 1 pizza. We liked it much better with the chicken. Forgot completely about the walnuts until just now when I went to rate the recipe. Obviously didn't miss them but probably wouldhave been a nice addition to the section without the chicken for some protein and some toasty flavor. Would like to make again. If worried about the toppings falling off put the cheese on top. Yum two of us at teh whole thing :)

This is like my favorite pizza froma restaurant. Love it, but definately bake the crust for a few minutes first, I add carmelized onions and use hazelnuts instead of walnuts. A lot of reviewers talked about adding a sauce of some kind, instead of a sauce, try topping the pizza with mixed field greens tossed with a blue cheese or ranch dressing.

This is really good! I think pecans or almonds are a bit better than walnuts. Right before I served the pizza a piled an herb salad mix on top and drizzled it with a litte olive oil and balsamic vinegar.

My husband (who was very unsure of this unusual pizza) and I loved it! Great sweet/savory combination. I used cornmeal under the crust (for crunch and to keep it from sticking to the pan) and pre-baked it for 6 minutes. I also rubbed a garlic clove on the crust and brushed it with olive oil before adding the toppings. Great pizza! :)