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® Spicy & Sweet Salad Pizza

INGREDIENTS

Vinaigrette

2 Large garlic cloves, slightly smashed but still intact
2-3 tbsp. Cold-pressed, fruity extra virgin olive oil
3 tbsp. Red wine vinegar
1 tsp. Dried oregano
1 tsp. Sea salt
  Black pepper to taste

Pizza

9 oz. Pizza dough
¾ cup Cherry tomatoes (oven roasted)
1-2 tsp. Calabrian chili (to taste)
1 bulb Endive (cut stem and keep peeled leaves)
6-7 Radicchio leaves, torn
½ cup Baby arugula
⅓ cup Red onion, sliced in thin slivers and soaked in water
4-5 slices Prosciutto, thinly sliced
1 ½ Galbani Fresh Mozzarella Ovoline, torn

Garnish

    Drizzle of extra virgin olive oil
    Red pepper flakes
    Dash of salt

METHOD

Vinaigrette

  1. Place smashed garlic cloves into a bowl with the other ingredients and mix vigorously with a fork, taking care not to break up the garlic.

  2. Set aside and allow flavors to amalgamate.

Pizza

  1. Spread dough onto an oiled sheet pan and par-bake dough halfway. Remove from oven.

  2. In a small bowl, mix cherry tomatoes with Calabrian chili to taste and heat preference. Spread the tomatoes evenly on the pizza, leaving a 1-inch border. Place back into the oven and remove when the dough is completely cooked.

  3. Remove garlic from the vinaigrette and whisk rapidly one more time. Place all of the salad ingredients together in a bowl and pour vinaigrette over them. With clean hands, gently mix dressing into salad.

  4. Place salad on top of pizza. Then, add 4-5 prosciutto slices, and tear Ovoline on top.

Garnish

  1. Add a drizzle of extra virgin olive oil on top of pizza, and finish with dash of salt and red pepper flakes to taste.

Pairings

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