Minipizzas with pear

by Petter Backlund

4 minipizzas:

25 g fresh yeast
2 1/2 dl water
2 tbsp olive oil
7 dl wheat flour
1/2 tsp salt

150g Appenzeller® Black Label
2 pears
50 g walnuts
Zest of 1 lemon
Fresh thyme


Prepare a traditional pizza dough. While the dough is proofing, heat the oven to 250°C.

Cut the pears into thin slices using a mandoline, grate Appenzeller® Black Label, and roughly chop the walnuts.

Place the dough on a floured surface and knead for 1 minute until it is smooth and elastic. (If necessary, flour your hands to keep the dough from sticking.)

Roll out the dough and move it to a baking paper.

Drizzle olive oil over the pizzas, then add the cheese and the pears.

Bake in the oven until the top of the pizza has a nice colour and the crust is golden.

Finish by scattering the walnuts, grating some lemon zest, drizzling honey, and sprinkling fresh thyme. Top off with sea salt and eat immediately.


Taste it and discover the
secret of Appenzeller® yourself.

Appenzeller® is good as it is but putting its aromatic and unique flavour to good use in cooking will spice up your cuisine and bring new flavours to your dishes. Check out the recipes by food influencer and photographer Petter Bäcklundin and food reporter Tiina Rantanen.

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