Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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White Clam & Shrimp Pie by Chef Gino Rago
INGREDIENTS
| 2–3 oz. | Seasoned breadcrumbs |
| 2–3 oz. | Galbani® Parmesan Cheese |
| 1–2 tbsp. | Melted butter |
| 2 tbsp. | Olive oil |
| 2 tbsp. | Fresh garlic, minced |
| 8 oz. | Clams (Manila or littleneck), freshly shucked |
| 6 oz. | Large shrimp, chopped |
| 12 oz. | Ball of pizza dough |
| 10 oz. | Galbani Premio Mozzarella, shredded |
| Pinch of oregano | |
| 2 oz. | Galbani Fresh Mozzarella Ovoline |
| 2 tbsp. | Fresh parsley, chopped |
| 1 | Lemon wedge |
METHOD
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Preheat oven to 600 degrees F or hotter.
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Toast the seasoned breadcrumbs in a sauté pan and mix with melted butter and Parmesan. Set aside.
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Slightly sauté the clams and shrimp (for about 30 seconds) in garlic and olive oil. Drain and set aside.
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Stretch the pizza dough into a 14-inch round. Brush with olive oil and minced garlic.
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Sprinkle on the shredded Mozzarella.
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Spread the clams and shrimp around the pie and sprinkle oregano on top.
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Pull Fresh Mozzarella with your hands and place on the pie.
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Add some grated Parmesan, then bake in the oven at 600 degrees F (or hotter) until golden brown.
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Immediately sprinkle on the toasted breadcrumbs and parsley, and garnish with a fresh lemon wedge in the center of the pizza.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments