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 Margherita Pinsa

Serves 4 to 6

INGREDIENTS

SAUCE

2 tbsp. Extra virgin olive oil
2 cloves Garlic, finely chopped
1 tbsp. Calabrian chili paste (or red pepper flakes)
2 cups Cherry tomatoes
1 cup Raw tomato sauce
1 tsp. Dried oregano
  Kosher salt and freshly ground black pepper to taste

PINSA

10 oz. Pinsa dough (depending on size of your pan)
10–12 slices Galbani Thin Sliced Fresh Mozzarella
  Fresh basil for garnish
  Extra virgin olive oil for garnish

METHOD

  1. Pre-heat the oven to 500–525 degrees.

  2. Stretch the dough into an oval pinsa shape and transfer to a pan.

  3. Bake the dough for 7–8 minutes.

  4. To make the sauce, heat 2 tbsp. extra virgin olive oil in a pan on medium-low heat. Add garlic and chili paste, and let cook for a couple of minutes until garlic is lightly golden. Add tomatoes, tomato sauce, oregano, and salt and pepper to taste. Cover and cook on medium heat for ten minutes. Remove from heat, remove lid, and smash the tomatoes with a fork.

  5. Spread a layer of the tomato sauce onto the pinsa dough, leaving a 1-inch circumference around the edge of the pinsa.

  6. Top with slices of Mozzarella. Bake in the oven for 10–15 minutes or until the base is crisp and golden and the cheese has melted.

  7. Remove from the oven, and garnish pinsa with fresh basil and a drizzle of extra virgin olive oil.

Pairings

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