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® Premio & Peppadew Pizza


16 oz. Pizza dough
1½ cups Galbani Premio Mozzarella, shredded
1 cup Galbani Gorgonzola Crumbles
1 cup Peppadew® Hot Whole Sweet Piquanté Peppers, halved
¾ cup Caramelized red onions, for garnish
2-3 slices Prosciutto, torn into shards and fried in olive oil
3-4 Fresh basil leaves, torn, for garnish
2 tbsp. Honey, for garnish


  1. Roll dough into desired shape and place on an oiled sheet pan.

  2. Spread Mozzarella shreds evenly on the dough, leaving a 1-inch border. Then, sprinkle crumbled Gorgonzola on top of the Mozzarella.

  3. Scatter the Peppadew pepper halves evenly over pizza, maintaining the border.

  4. Bake in the oven and remove when the dough is completely cooked, and cheese has melted. Remove from oven.

  5. While the cheese is still hot, garnish with caramelized onions, prosciutto shards, and torn basil leaves. Finish with a drizzle of honey.


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