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Galbani® Mozzarella & Prosciutto Pizza

Serves 4 – 6


Donatella’s Homemade Pizza Dough

2 ¾ tsp. Fresh yeast or active dry yeast
4 ⅛ cups Water
2 ¾ tbsp. Sea salt
12 ⅓ cups “Double zero” flour
  Oil, for greasing
  Nonstick cooking spray


1 cup Cherry tomatoes, sliced in half
2 tbsp. Extra virgin olive oil
½ cup Galbani Premio Mozzarella, shredded
½ cup Baby arugula
2 pieces Prosciutto, thinly sliced & ripped in half
  Galbani Ovoline, broken into 4 pieces
  Kosher salt & freshly ground black pepper to taste
  Truffle oil, for drizzling


Donatella’s Homemade Pizza Dough

  1. Sprinkle yeast over water, combining in a large bowl. Let stand until yeast is creamy, about 1 minute. Stir until yeast dissolves. In another large bowl, add sea salt, then yeast mixture and flour. Stir until soft dough forms.

  2. Transfer dough ball to a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

  3. Lightly coat another large bowl with oil. Place dough in bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm. Let rise until it doubles in size, about 6 hours.

  4. Cut dough into 9-ounce pieces and shape into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for dough to expand. Let dough rise until doubled, 8 – 12 hours.

  5. Rest dough in refrigerator for 2 – 4 hours. Your homemade dough is now ready to be baked.


  1. Preheat oven to 400 degrees.

  2. In a small mixing bowl, toss cherry tomatoes with olive oil, and salt and pepper to taste.

  3. Top pizza with cherry tomatoes and Mozzarella. Bake for about 20 minutes.

  4. Remove pizza from oven and top with arugula. Place Ovoline and prosciutto pieces evenly around pizza. Add salt and pepper to taste, drizzle with truffle oil, and serve.


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