Fresh Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Summer Squash Pizza by Chef Lars Smith
INGREDIENTS
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 |
Pizza
| 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 |
METHOD
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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.
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Add in garlic chives, followed by the water. Cook until most of the water has evaporated.
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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.
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Stretch pizza dough to a 14-inch round.
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Top dough evenly with cooled Summer Squash Sauce, leaving about a ½-inch circumference around the edge for the crust.
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Top with squash blossoms, followed by the zucchini slices.
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Scatter Mozzarella Pearls over the top.
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Bake at about 570 degrees F for 5–5 ½ minutes. Remove from oven and set on a cooling rack to finish.
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Place prosciutto rosettes evenly around the pizza.
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Scatter toasted pine nuts and sliced garlic chives on the pizza. Finish by drizzling extra virgin olive oil over the pizza.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments