Fresh Mozzarella

Concepts

Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Galbani® Pizza Romana alla Pugliese

Galbani® Pan de la Sierra Sandwich

Galbani® Stacked Steak Sandwich

Galbani® Caprese Bacon Burger

Galbani® Peachy Keen Caprese

Galbani® Bocconcini & Berry Baguette

Galbani® Jammy Tartlets

Galbani® Spaghetti Frittata Wreath

Galbani® Fresh & Festive Beet Carpaccio

Galbani® Flaming Hot Fresh Mozzarella Bites

Galbani® Fabulously Fresh Brownies

Galbani® Height-of-Fresh Cheese Plate

Galbani® Calabrian Cubano

Galbani® Italian Cobb Salad

Galbani® Fresh and Zesty Thin Sliced Mozzarella

Galbani® Garden Fresh Salmon Pinsa

Galbani® Mega Mediterranean Cheese Board

Galbani® Fried Green Tomato Caprese

Galbani® Radiant Rainbow Salad

Galbani® Rosemary-Crusted Chicken Sandwich

Galbani® Fresh & Fabulous Avocado Toast

Galbani® Sausage, Pepperoni & Wild Mushroom Pizza

Galbani® Gourmet Grilled Veggie Sandwich

Galbani® Presto Pesto Margherita Pie

Galbani® Elevated Eggplant Sub with Fresh Mozzarella

Galbani® Winter Caprese

Galbani® Summer Breeze Cheese Plate

Galbani® Baked Ziti With Mini Meatballs

Galbani® Now That's Apizza

Galbani® Fresh Mozzarella & Roasted Beet Salad

Galbani® Sweet & Spicy Kale Salad With Ciliegine

Galbani® Panzanella

Galbani® Taste of Italy Plate

Galbani® Creamy Mascarpone Mushroom Farrotto

Galbani® Spicy & Sweet Salad Pizza

Galbani® Pep-In-Your-Step Stromboli

Galbani® Spicy Rocket Burger

Galbani® Gourmet Italian Sub

Galbani® Insalata Bianca

Galbani® Heirloom Caprese Ciabatta

Galbani® Tomato Tartare

Galbani® Chicken Pesto Caprese Sandwich

“Hog Heaven” Pizza by Chef Lenny Rago

White Clam & Shrimp Pie by Chef Gino Rago

Pumpkin Walnut Pizza by Chef Billy Manzo

Summer Squash Pizza by Chef Lars Smith

Asparagus Pizza by Chef Lars Smith

Galbani® Cavatelli Alla Caprese

Galbani® Pizza Amatriciana

Galbani® Zucchini Flower Pizza

Galbani® Spicy Margherita Pinsa

Galbani® Caramelized Stone Fruit

Galbani® Slice of Summer Pizza

Tastes of Summer Cheese Plate

Galbani® Ciliegine & Crispy Salmon Salad

Galbani® Chicken Eggplant Caprese

Galbani® Citrus Caprese

Galbani® Grilled Peaches With Fresh Mozzarella

Galbani® Grilled Summer Pizza

Galbani® Tortellini Salad With Marinated Fresh Mozzarella

Galbani® Housemade Marinated Ciliegine

Roasted Shrimp Caprese

Watermelon Caprese with Lemon Arugula Pesto

Galbani® Eggplant Napoleon

Quinoa Caprese Salad

Bacon and Balsamic Caprese Grillbread

Galbani® Butternut Squash Ravioli

Galbani® Orecchiette & Sweet Sausage

Galbani® Crostini Trio

Galbani® Autumn Harvest Pie

Galbani® Mozzarella & Prosciutto Pizza

Donatella's Cast-Iron Eggplant Parm Featuring Galbani® Cheese

Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce

Tenderloin Caprese Sandwich

Pancetta Fresh Mozzarella Panini

Panino’s Montanara by Chef Gino Rago

Summer Squash Pizza by Chef Lars Smith

INGREDIENTS

Summer Squash Sauce

½ cup + 1 tbsp.	Extra virgin olive oil, divided
2 tbsp.	Garlic chives, chopped
½ cup	Water
2	Yellow summer squash, chopped
4	Squash blossoms
	Kosher salt to taste

Pizza

13 oz.	Pizza dough (enough for a 14-inch round)
3 oz.	Summer Squash Sauce
10	Squash blossoms, de-stemmed
2 oz.	Zucchini, sliced thin on a mandolin
4 oz.	Galbani® Mozzarella Pearls
5–7 slices	Prosciutto, folded into rosettes
1 oz.	Pine nuts, toasted
	Garlic chives, sliced
	Extra virgin olive oil

METHOD

To prepare the Summer Squash Sauce, heat 1 tbsp. of olive oil in a pan over medium heat. Add in squash and cook until translucent but not browning.
Add in garlic chives, followed by the water. Cook until most of the water has evaporated.
Transfer to a blender and blend on high. While blender is running, drizzle in ½ cup of olive oil, followed by the squash blossoms. Blend until smooth. Season with salt to taste and allow to cool.
Stretch pizza dough to a 14-inch round.
Top dough evenly with cooled Summer Squash Sauce, leaving about a ½-inch circumference around the edge for the crust.
Top with squash blossoms, followed by the zucchini slices.
Scatter Mozzarella Pearls over the top.
Bake at about 570 degrees F for 5–5 ½ minutes. Remove from oven and set on a cooling rack to finish.
Place prosciutto rosettes evenly around the pizza.
Scatter toasted pine nuts and sliced garlic chives on the pizza. Finish by drizzling extra virgin olive oil over the pizza.

Pairings

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