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.


Serves 4 to 6

Donatella Logo (Small)



1½ cup Crushed tomatoes
1 pinch Sugar
1 pinch Salt
2 tbsp. Calabrian chili pepper paste
½ tsp. Oregano
1 tsp. Olive oil
1 clove Garlic


8 oz. Pizza dough (depending on the size of your sheet pan)
10-12 slices Galbani Thin Sliced Fresh Mozzarella
1 cup Thick-sliced pancetta or thick-sliced bacon, chopped into 1-inch slices
1 cup Red onion, thick-sliced and grilled
1¼ cups Galbani Premio Shredded Mozzarella Cheese
1 Large shallot, finely chopped
1 tbsp. Dry white wine (or vermouth)
2 tbsp. Flat-leaf parsley, roughly chopped
1 tbsp. + 1 tsp. Kosher salt, divided
1 box No-boil lasagna noodles
1 tbsp. Pine nuts
  Freshly ground black pepper to taste
  Fresh basil leaves for garnish
  Optional garnish: Zucchini flowers


  1. Pre-heat the oven to the hottest setting possible. 

  2. Roll the pizza dough into a rectangle large enough to fit your sheet pan and transfer to the sheet pan.  Dock dough with tines of a fork.

  3. To make the sauce, combine all the ingredients and pulse in blender for ten seconds. Spread in a thin layer over the pizza dough, leaving a 1-inch circumference around the edges of the pizza.

  4. Spread the Mozzarella Cheese and pancetta on top of the sauce.

  5. Place the pizza in the oven and bake for 10–15 minutes or until the base is crisp and golden and the cheese has melted. 

  6. Remove from the oven and sprinkle with grilled red onion.

  7. Serve immediately. 


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