Fresh Mozzarella


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

Pumpkin Walnut Pizza by Chef Billy Manzo


12 oz. Pizza dough (enough for a 12-inch round pizza)
4 oz. Pumpkin puree with a dash of cinnamon and nutmeg
4 oz. Galbani® Fresh Mozzarella
2 oz. Smoked walnuts, chopped
2 oz. Balsamic fig glaze
3 oz. Prosciutto, sliced


  1. Leave dough to rest at room temperature for 1 hour prior to cooking.

  2. Preheat oven to highest temperature (500 degrees F in most cases). Oil pan (or use a sheet of baker’s paper).

  3. Lightly dust the working surface with bench flour and stretch dough into
    a 12-inch round.

  4. Spread pumpkin puree around the pizza. Top with Fresh Mozzarella.

  5. Place the pizza in the oven and bake for about 7 minutes, rotating halfway through baking.

  6. Remove pizza from oven. Sprinkle with smoked walnuts and drizzle with Balsamic fig glaze. (Pizza can also be topped with 3 oz. sliced prosciutto if desired.)

PLEASE NOTE: Cooking times are approximate as oven temperatures vary. Please keep an eye on your pizza as it cooks.


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