Fresh Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Asparagus Pizza by Chef Lars Smith
INGREDIENTS
Asparagus Sauce
1 bunch | Asparagus |
2 cloves | Garlic |
¼ cup | Almonds, blanched and peeled |
¼ cup | Galbani® Parmesan Cheese |
1 tbsp. | Lemon juice |
1 tbsp. | Water (plus more if needed) |
½ tsp. | Kosher salt |
¼ cup | Extra virgin olive oil |
Pizza
13 oz. | Pizza dough (enough for a 14-inch round) |
3 oz. | Asparagus Sauce |
4 oz. | Galbani Thin Sliced Fresh Mozzarella |
2 oz. | Pancetta, rolled and thinly sliced |
2 oz. | Asparagus tips, sliced in half |
1.5 oz. | Wild arugula |
1 oz. | Asparagus stalks, shaved with a vegetable peeler |
Extra virgin olive oil | |
Piment d’Ville or Espelette pepper to taste | |
Galbani Parmesan Cheese for garnish |
METHOD
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To make the Asparagus Sauce, blanch asparagus in boiling water for 3 minutes, then immediately plunge in an ice bath to cool.
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Chop blanched asparagus and put in a blender. Add the rest of the ingredients EXCEPT the olive oil to the blender, and turn on high.
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Slowly drizzle in the olive oil while the blender is running. Blend until smooth. Add more water if the sauce seems too thick.
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Stretch the pizza dough into a 14-inch round.
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Top the dough evenly with the Asparagus Sauce, leaving about a ½-inch circumference around the edge for the crust.
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Lay the Thin Sliced Fresh Mozzarella Cheese around the pizza.
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Top with thinly sliced pancetta.
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In a small bowl, toss the asparagus tips in a small amount of extra virgin olive oil and a pinch of Piment d’Ville or Espelette pepper. Scatter asparagus tips around the pizza.
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Bake pizza at approximately 570 degrees F for 5–5 ½ minutes. Remove from the oven and set on a cooling rack to finish.
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Place wild arugula in the center of the baked pizza, and top the arugula with shaved asparagus.
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Drizzle extra virgin olive oil over entire pizza.
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Using a microplane, grate Galbani Parmesan Cheese over the arugula and shaved asparagus.
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Finish pizza with a pinch of Piment d’Ville or Espelette pepper.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments