Fresh Mozzarella

Concepts

Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Asparagus Pizza by 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

  1. To make the Asparagus Sauce, blanch asparagus in boiling water for 3 minutes, then immediately plunge in an ice bath to cool. 

  2. 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. 

  3. Slowly drizzle in the olive oil while the blender is running. Blend until smooth. Add more water if the sauce seems too thick. 

  4. Stretch the pizza dough into a 14-inch round.

  5. Top the dough evenly with the Asparagus Sauce, leaving about a ½-inch circumference around the edge for the crust. 

  6. Lay the Thin Sliced Fresh Mozzarella Cheese around the pizza.

  7. Top with thinly sliced pancetta.

  8. 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.

  9. Bake pizza at approximately 570 degrees F for 5–5 ½ minutes. Remove from the oven and set on a cooling rack to finish. 

  10. Place wild arugula in the center of the baked pizza, and top the arugula with shaved asparagus.

  11. Drizzle extra virgin olive oil over entire pizza.

  12. Using a microplane, grate Galbani Parmesan Cheese over the arugula and shaved asparagus. 

  13. Finish pizza with a pinch of Piment d’Ville or Espelette pepper.

 

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