Mini sausage pizzas made with Italian sausage, pear and gorgonzola cheese. These bite-sized pizzas are perfect for parties and easy to prepare.
Sausage pizzas are always crowd-pleasers, and they get even better with creamy gorgonzola. Thinly sliced pear adds a delicate sweetness that balances the salty sausage and the tangy, rich gorgonzola. Using a basic pizza dough yields a light, crisp thin crust that makes these mini pizzas especially enjoyable.
Originally I planned a week of pizza recipes, but it turned into pizza weekend while I tended to my unwell puppy. Still, weekends are made for pizza, right?
It’s hard to pick a single favourite pizza. Lately I’ve loved a basil pesto pizza with mozzarella and roasted cherry tomatoes, but favorites like Pizza Napoli, Quattro Stagioni, ham and artichoke, or speck and mushroom are always on rotation. These mini sausage pizzas with pear and gorgonzola are a delightful addition to any pizza lineup.
Mini pizzas are particularly fun to make for gatherings—especially around holidays when you want a variety of small bites. They look charming and don’t require much extra time compared to making one large pizza and slicing it.
How To Make Mini Sausage Pizzas With Pear & Gorgonzola – Step By Step
Begin by preparing a basic pizza dough (see the linked recipe for detailed photos and tips on the best flour to use).
Divide the risen dough into small portions, then roll each piece into a thin circle with a rolling pin. You can decide the size of the mini pizzas at this stage.
Arrange the dough rounds on a large baking tray lightly dusted with polenta or semolina to keep the bases crisp and prevent sticking.
Spoon a little passata (or pureed tomatoes) onto each base. Top with thin pear slices, small dollops of gorgonzola, pieces of Italian sausage (skin removed), and mozzarella.
Bake in a preheated oven for about 7–8 minutes, until the sausage is cooked through, the crust is golden, and the cheeses are melted and bubbling.
Note: Bake the pizzas in batches of 4–5, depending on the size of your trays and how many trays you have.
If you try these mini sausage pizzas or any other recipe here, please rate the recipe and leave a comment to share how they turned out—I love hearing from readers.
Step By Step Photos Above
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Mini sausage pizzas with pear and gorgonzola
By Emily
Ingredients
For the topping
- 2 pears, thinly sliced
- 1 cup passata / pureed tomatoes (230g)
- 8.8 oz (250g) mozzarella
- 5.2 (150g) gorgonzola
- 1 Italian sausage, skin removed
For the dough
- 4 cups (500g) type 0 flour*
- 1 1/3 cup (320ml) lukewarm water
- 2 tsp (7g) dry yeast
- 1 pinch salt
- 1/1 tsp sugar
Instructions
To make the dough
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For step-by-step photos on making pizza dough, refer to the basic pizza dough recipe.
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Add the yeast to the lukewarm water with 1/2 tsp sugar and set aside for 5 minutes.
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Combine the flour and salt in a large bowl. Make a well, add the yeast mixture and stir with a spoon. Add olive oil and mix until a rough dough forms. If too sticky, add a little more flour.
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Dust a work surface with flour and knead for 5–10 minutes until smooth and elastic. The dough should spring back when pressed.
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Coat a clean bowl with 1/2 tbsp olive oil, place the dough ball inside, rub a little oil on the dough, cover with cling film and leave in a warm place for 2–3 hours or until doubled in size.
To make the pizzas
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Preheat the oven to 220°C/425°F/gas mark 7. Sprinkle 1/2 tbsp polenta or semolina on a large baking tray.
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Roll small dough portions into flat circles and arrange them on the tray.
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Top each base with a spoon of passata, three pear slices, and small amounts of sausage, mozzarella and gorgonzola.
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Bake for 7–8 minutes until the sausage is cooked, the crust is golden and the cheese is bubbling. Work in batches as needed.
Notes
- See the linked dough recipes for step-by-step photos.
- Type 0 flour can be replaced with type 00 or all-purpose flour if needed.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- All vegetables are assumed medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.