Fresh Mozzarella


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

Summer Squash Pizza by Chef Lars Smith


Summer Squash Sauce

½ cup + 1 tbsp. Extra virgin olive oil, divided
2 tbsp. Garlic chives, chopped
½ cup Water
2 Yellow summer squash, chopped
4 Squash blossoms
  Kosher salt to taste


13 oz. Pizza dough (enough for a 14-inch round)
3 oz. Summer Squash Sauce
10 Squash blossoms, de-stemmed
2 oz. Zucchini, sliced thin on a mandolin
4 oz. Galbani® Mozzarella Pearls
5–7 slices Prosciutto, folded into rosettes
1 oz. Pine nuts, toasted
  Garlic chives, sliced
  Extra virgin olive oil


  1. To prepare the Summer Squash Sauce, heat 1 tbsp. of olive oil in a pan over medium heat. Add in squash and cook until translucent but not browning. 

  2. Add in garlic chives, followed by the water. Cook until most of the water has evaporated. 

  3. Transfer to a blender and blend on high. While blender is running, drizzle in ½ cup of olive oil, followed by the squash blossoms. Blend until smooth. Season with salt to taste and allow to cool. 

  4. Stretch pizza dough to a 14-inch round.

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

  6. Top with squash blossoms, followed by the zucchini slices.

  7. Scatter Mozzarella Pearls over the top.

  8. Bake at about 570 degrees F for 5–5 ½ minutes. Remove from oven and set on a cooling rack to finish.

  9. Place prosciutto rosettes evenly around the pizza.

  10. Scatter toasted pine nuts and sliced garlic chives on the pizza. Finish by drizzling extra virgin olive oil over the pizza.



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