Caramelized Pear and Gorgonzola Pizza


Nothing goes together quite like fruit and cheese.  Apples and cheddar, grapes and brie, pear and gorgonzola . . .  This pizza has been on my mind for years.  When W and I started dating, one of our first (non)dates was to a local California Pizza Kitchen where we had their Pear and Gorgonzola Pizza.  Over the years, they’ve taken this pizza off of the menu, so we had never returned to another CPK.  So last night, during pizza night with the family, we decided to make our own attempt, and believe me when I say, I have no desire to ever go to another CPK again!  There’s just no need! 


For the pizza:

  •  1 recipe pizza dough
  • 6 oz gruyere cheese, shredded
  • 4 oz gorgonzola dolce
  • 1 firm but ripe pear, cored and thinly sliced (about 1/4-inch thick)
  • 1 sweet yellow onion, sliced thinly
  • a handful of walnuts, chopped
  • extra-virgin olive oil
  • black pepper

For the salad and Gorgonzola dressing:

  • 4 cups spring greens, washed and dried
  • 3 Tbsp seasoned rice wine vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp honey
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 1/2 cup crumbled gorgonzola cheese
  • pepper
  • chopped walnuts (optional)




Preheat oven to 500 degrees F.

Make your dough according to the directions here.

Over medium heat in a small skillet, caramelize the pears in melted butter. 

Caramelize the sliced onions in butter over medium heat.

Sprinkle a little bit of cornmeal or flour on a wood cutting board so the pizza will slide off easily and onto your preheated pizza stone. Shape your dough, and let it rest for 15 minutes. Brush lightly with olive oil.

In a jar with a sealable lid, combine all of the ingredients for the dressing, screw on the top, and shake until well incorporated. 

Top dough with a small drizzle of the gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese, then top with pieces of gorgonzola cheese.

Bake at 500 degrees for 8 to 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly.  Sprinkle walnuts and black pepper on pizza while it is still hot.



  • comment-avatar
    Dawn December 23, 2010 (4:27 pm)

    I had this pizza at CPK also in Chicago this past Nov and loved it. Can you email this receipe to me? I loved the dressing on the salad also. Do you think you nailed the receipe from the restaurant?? Is there anything you would do differently when you make it next time?

  • comment-avatar
    LuckyCharm January 12, 2011 (8:39 pm)

    I had the pear and gorgonzola at CPK last weekend, Great flavor combo. Thanks so much for the recipe. I look forward to making it.

  • comment-avatar
    Jaclyn February 8, 2011 (7:43 pm)

    I tried to make this for my husband, I did half bbq and the other half of the pizza was with the salad and dressing. Do you put the dressing and salad in the oven? My husband hated me for making this. He was so rude about it and got mad at me for making it for him. I enjoyed it though. Maybe I’m just married to the wrong person.

  • comment-avatar
    Lauren February 9, 2011 (11:21 am)

    @Dawn – Thanks for stopping by! I think the recipe for this pizza is pretty similar to the CPK pizza. In the future, I would probably bake that pizza until the crust is a bit darker.

    @LuckyCharm – Would love to know if you’ve tried this pizza yet!

    @Jaclyn – The salad should by nice, fresh and crisp, so I wouldn’t recommend topping with the salad before it goes in the oven. I’ll amend the recipe to include the salad – thanks for the heads up!

  • comment-avatar
    Nancy October 20, 2011 (5:03 pm)

    This sounds pretty close. I’m been reading many mock recipes for this to-die-for pizza that is my absolute fave at CPK. Just one thing, why us everyone using walnuts? CPK uses toasted hazelnuts. If CPK used walnuts, I’d know because I’m allergic to them. Not sure if gruyere is the right cheese or if it’s provolone. I’ll happily experiment. I’ll just wing it on my own. I’ve had this pizza enough to know every component. I think the greens are arugula and radicchio.

  • comment-avatar
    Stephanie January 3, 2012 (11:16 am)

    I think it is actually Fontina cheese they use and not gruyere, at least according to their online menu. I don’t know a lot about cheese, except that it’s delicious and so is this pizza, can’t wait to try this recipe!

  • comment-avatar
    Ashley B January 6, 2012 (5:20 pm)

    So happy I stumbled on this recipe!! I was so craving the CPK pizza and feel like this is so yummy and such a healthier alternative (on my budget too).

  • comment-avatar
    leon November 8, 2012 (1:18 pm)

    just called cpk, they use mozzarella cheese

  • Not-So-Bad Bleu Cheese Dressing « ENTRÉE the GIANT January 18, 2013 (5:12 am)

    […] from Lauren’s Kitchen Yield: 2 cups Prep Time: 5-10 […]

  • comment-avatar
    Gail Lonne March 8, 2013 (6:03 pm)

    The original recipe calls for a combination of fontina and mozzarella cheese with a topping of gorgonzola. Also hazelnuts are the nuts to use. The salad dressing is ranch with gorgonza mixed in. This is my absolute favorite pizza!

  • comment-avatar
    Holly July 15, 2014 (12:09 pm)

    Wow! My husband and I loved this!! As always, we made a couple of substitutions for what we had on hand…blue cheese instead of Gorgonzola and a blend of Italian cheeses instead of the gruyere. Regardless…the dressing used as a sauce and salad dressing hit the mark and it was so close to our CPK favorite and a new homemade favorite too!! Thank you for deconstructing the recipe for us!!