Pear, Toasted Walnut and Stilton Artisan Pizza


A pizza sizzling with juicy pears, tangy stilton cheese, toasted walnuts and peppery spinach.


  • Ready In: 1 hour
  • Prepare the half walnuts:
    • Place the half walnuts on a lined baking tray and toast in the oven for 3-5 minutes.
  • Using a table top mixer with a dough hook, place Bakels Gluten Free Artisan Bread Mix into mixer and add yeast, water and oil. Mix on slow speed for 1 minute, then medium speed for 3 minutes.
  • Lightly dust work surface with gluten free flour and turn out the dough and pin out into 2 thin circle shapes.
  • Place the dough onto a lined baking tray, then using a pastry brush, lightly coat the base with oil.
  • Chop the mozarella and stilton cheese and evenly cover the pizza base.
  • Sprinkle the grated cheddar cheese on top.
  • Thinly chop the pear and evenly place onto pizza, followed by the toasted walnut halves.
  • Pre-heat the oven to 180°C (fan assisted: 170°C).
  • Place in the centre of the oven to bake for 20-25 minutes, or until crust is golden brown.
  • Enjoy!


  • 1 pack: Bakels Gluten Free Artisan Bread Mix (makes 2 pizzas)
  • 230g: Water
  • 15g: Vegetable oil
  • 7g/1 sachet: Dried bread yeast
  • 1: Fresh pear
  • 100g: Walnut halves
  • 100g: Stilton cheese
  • 150g: Mozarella cheese
  • 150g: Grated cheddar cheese
  • As desired: Fresh spinach leaves