Lactalis Culinary

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Pea Pesto Pizza

Serves 2 – 4

Donatella Logo (Small)

INGREDIENTS

Donatella’s Homemade Pizza Dough

2 ¾ tsp. Fresh yeast or active dry yeast
4 ⅛ cups Water
2 ¾ tbsp. Sea salt
12 ⅓ cups “Double zero” flour
  Oil, for greasing
  Nonstick cooking spray

 

Pesto

¼ cup Walnuts
½ cup Pine nuts
3 tbsp. Fresh garlic, finely chopped
5 cups Fresh basil leaves, packed
1 tbsp. Kosher salt
1 tsp. Freshly ground black pepper
1 ¼ cups Extra virgin olive oil
1 ¼ cups Galbani Parmesan cheese, freshly grated
1 cup Fresh peas

 

White Sauce

½ cup Heavy cream
1 ½ cups Galbani Premio Mozzarella/Provolone/Cheddar blend, shredded
  Kosher salt & freshly ground black pepper to taste

 

Topping

1 cup Grilled chicken, diced
1 cup Cherry tomatoes, halved
1 cup Galbani Premio Mozzarella, shredded

 

METHOD

Donatella’s Homemade Pizza Dough

  1. Sprinkle yeast over water, combining in a large bowl. Let stand until yeast is creamy, about 1 minute. Stir until yeast dissolves. In another large bowl, add sea salt, then yeast mixture and flour. Stir until soft dough forms.

  2. Transfer dough ball to a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

  3. Lightly coat another large bowl with oil. Place dough in bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm. Let rise until it doubles in size, about 6 hours.

  4. Cut dough into 9-ounce pieces and shape into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for dough to expand. Let dough rise until doubled, 8 – 12 hours.

  5. Rest dough in refrigerator for 2 – 4 hours. Your homemade dough is now ready to be baked.

  6. Set oven to maximum temperature. Par-bake dough about 7 minutes.

Topping

  1. Place nuts and garlic in food processor and process for 15 seconds. Add basil, salt, and pepper. Process for 15 seconds. Slowly add olive oil and process until mixture is pureed. Add Parmesan and process until combined. Mix together with peas.

  2. In a small saucepan, combine heavy cream and shredded cheese blend over low heat until cheese is melted. Add salt and pepper to taste.

  3. Spread white sauce over par-baked pizza shell. Add pea pesto to entire shell. Top with grilled chicken, cherry tomatoes, and shredded Mozzarella. Return to oven and bake for 8 – 10 minutes.

Pairings

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