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

















































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Galbani® Grilled Summer Pizza

INGREDIENTS
Semolina flour, for sprinkling | |
16 oz. | Pizza dough |
1 | Large zucchini, cut into discs |
15 oz. | Galbani Ricotta |
Lemon zest from half a lemon | |
Salt and pepper (Black salt recommended) | |
Extra virgin olive oil | |
16 oz. | Galbani 1882 Fresh Mozzarella Pre-Sliced Log |
8 | Slices prosciutto |
1 | Small handful fresh basil |
METHOD
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Place dough on a work surface lightly floured with semolina flour and let sit at room temperature for 30 minutes.
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Salt zucchini discs 1 hour ahead in strainer to remove excess water.
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Ricotta mixture: Mix Ricotta, lemon zest, salt, and pepper. Set aside.
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Grill or sauté the zucchini for two minutes per side. Set aside.
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Heat grill to the highest temperature (600 degrees F, if possible).
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Roll out pizza dough to create an oblong, organic shape.
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Brush one side of dough with olive oil.
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Grill dough: Lay dough on grill with olive oil-side down. Brush top of dough with thin layer of olive oil. Let dough cook for about 3 minutes with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift dough periodically to prevent scorching. The dough should have grill marks on it, but it should not get crispy.
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Remove dough from grill.
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Top pizza: Spread the grilled side of the dough with a thin layer of Ricotta mixture. Layer Mozzarella slices evenly, then top with zucchini. Drizzle lightly with olive oil.
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Cook pizza: Return topped pizza to the grill and cook with the lid on for about 3 minutes.
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Remove from oven and garnish with prosciutto and basil.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments