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® All Decked Out Pizza


16 oz. Pizza dough stretched to fit into a 10-inch sheet pan
¾ cup Brussels sprouts, halved
1 tbsp. Extra virgin olive oil
3 slices Thick-cut bacon
1 cup Galbani Premio Mozzarella Tigrato® Cut Shreds
¾ cup Galbani Bel Paese, shredded
¼ cup Pomegranate seeds, for garnish
6-8 Fresh sage leaves, torn, for garnish
2 tbsp. Maple syrup, for garnish
  Kosher salt and freshly ground black pepper to taste
  Red chili peppers flakes, for garnish


  1. Toss Brussels sprouts with extra virgin olive oil, salt, and pepper, and roast in a 400 degrees F oven for about 20 minutes or until they begin to turn golden brown. Remove and set aside.

  2. Cook bacon halfway through and cut into 1-inch pieces. Allow to drain on paper towels and set aside.

  3. Place dough in sheet pan and parbake dough halfway through.

  4. Remove from oven. Spread Mozzarella and Bel Paese cheeses evenly, and place back into oven until cheese melts and edges begin to golden.

  5. Remove crust again, and sprinkle Brussel sprouts and bacon evenly over pie. Place pie back in the oven for a final few minutes until bacon becomes crunchy.

  6. Remove pie and garnish with pomegranate seeds, fresh sage leaves, red chili peppers flakes, and drizzle with maple syrup.


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