Mozzarella

Concepts

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

Galbani® Pizza Romana alla Pugliese

Galbani® Omakase Pizza Flight

Galbani® Premio Pizza Fries

Galbani® Calabrian-Kick Garlic Bread

Galbani® Midsummer Melt Lasagna

Galbani® Premio Veggie Panini

Galbani® Spaghetti Frittata Wreath

Galbani® All Decked Out Pizza

Galbani® Rich & Rustic Minestrone

Gettin' Figgy With It in Chicago by Derrick Tung

Galbani® Pickled Pink Artichoke Pie

Galbani® Lookin’ Sharp Bacon Pizza

Galbani® Garden Fresh Salmon Pinsa

Galbani® Warm & Cheesy Apple Focaccia

Galbani® Holiday Hangover Pizza

Galbani® Mozzarella Monkey Bread

Galbani® Pineapple & Pancetta Pinsa

Galbani® Premio & Pepperoni Pizzadilla

Galbani® Italian Scallion Frittata

Galbani® Three-Cheese Manicotti

Galbani® Now That's Apizza

Galbani® Garlic Knot Chicken Parm Sandwich

Galbani® Elevated Chef's Salad

Detroit-Style Mediterranean Pizza

Galbani® Cinque-Formaggi Artichoke Dip

Galbani® Uptown Pickle Pizza

Galbani® Panzerotti

Galbani® Sensationally Spicy Meatball Sub

The Metro Pizza Sicilian by Chef John Arena

Galbani® Premio & Peppadew Pizza

Galbani® Premio & Purple Potato Pizza

Galbani® Three-Cheese Salami Calzone

Galbani® Mozzarella In Carrozza

Galbani® Spicy Three-Cheese Potato Gratin

Galbani® Broccolini Truffle Pie

Galbani® Butternut Squash Arancini

Galbani® Pasta Imbustata (Envelope Pasta)

“Hog Heaven” Pizza by Chef Lenny Rago

White Clam & Shrimp Pie by Chef Gino Rago

Al Taglio Roman Style Pizza by Chef Billy Manzo

Popeye Pizza by Chef Michael LaMarca

Galbani® Premio & Meatball Pizza

Galbani® Sweet Sausage & Apple Pizza

Galbani® Pumpkin Mac ‘N Cheese

Galbani® Garden Fresh Lasagna

Galbani® Bel Paese Pizza

Galbani® Mediterranean Pizza

Galbani® Gorgonzola Apple Pear Pizza

Galbani® Ricotta Fritters

Galbani® Stuffed Zucchini Flowers

Galbani® Mozzarella & Prosciutto Pizza

Galbani® Pumpkin Pizza with Guanciale

Galbani® Baked Mac & Cheese

Donatella’s Famous Stuffed Meatballs

Galbani® Four Cheese Paccheri

Galbani® Gnocchi with Italian Sausage

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Galbani® Omakase Pizza Flight

Yields: Three mini pizzas

FLIGHT 1: SALMON CRUDO

INGREDIENTS

2 tbsp.	Galbani Mascarpone, room temperature
1 tbsp.	Galbani Ricotta
1 tsp.	Galbani Parmesan, grated
1 tbsp.	Fresh lemon juice
2–3 slices	Cold-smoked salmon, thin slices folded into rosettes
½ tsp.	Calabrian chili oil
3–4 sprigs	Fresh dill fronds
	Zest of ¼ lemon, reserve a pinch for finishing
	Semolina, for dusting
	Kosher salt, to taste
	Freshly ground black pepper, to taste
	Optional: microgreens, cracked pink peppercorn

METHOD

Stretch dough to 5–6" round. Dust lightly with semolina.
Bake naked at 800 degrees F (or 650 degrees F in deck oven) until puffed and golden, about 1½–2 minutes.
In a blender, whip Mascarpone, Ricotta, Parmesan, lemon juice, zest, salt, and pepper until smooth.
Cool crust slightly, then spread the cream mixture evenly. Arrange salmon rosettes on top.
Drizzle with chili oil and finish with dill, lemon zest, and optional microgreens or peppercorn. Serve immediately.

FLIGHT 2: SHORT RIB PIZZA

INGREDIENTS

80-90 g	Neapolitan-style dough ball (5–6”)
½ cup	Galbani Premio Mozzarella, shredded
3–4 oz.	Slow-braised short rib, shredded
2–3 slices	Mini gherkins or dill pickles
1 tbsp.	Roasted red pepper strips
3–4 leaves	Italian parsley, fried or fresh

METHOD

Stretch dough to 5–6" round.
Top with Mozzarella, then distribute short rib evenly.
Bake at 750–800 degrees F until golden and bubbling, about 1½–2 minutes.
Garnish with roasted peppers and pickles.
Finish with parsley and serve immediately.

FLIGHT 3: NEAPOLITAN CHOCOLATE PIZZA

INGREDIENTS

For the chocolate pizza dough

⅛ tsp.	Dry yeast
1 tsp.	Granulated sugar
75 g	Water (60% hydration)
6 g	Valrhona 75% dark chocolate, melted
125 g	Caputo “00” flour
½ tsp.	Salt
1 tsp.	Extra virgin olive oil
1 tsp.	Unsweetened cocoa powder

For the fudge sauce

25 ml	Heavy cream
1 tsp.	Glucose or light corn syrup
30 g	Valrhona 75% dark chocolate, chopped
Small pinch	Sea salt

For the Mascarpone

38 g	Galbani Mascarpone
25 ml	Heavy cream, cold
½ tbsp.	Confectioner’s sugar
1 drop	Lavender extract

For the toppings

	Fresh strawberries, halved or quartered
	Toasted pistachios, crushed
	Confectioner’s sugar, for dusting
	Optional: micro mint or edible flowers for color pop

METHOD

For the chocolate pizza dough

In a mixing bowl, dissolve yeast and sugar in the water. Add melted chocolate and mix until smooth.
Add flour and mix until halfway combined. Add salt, olive oil, and cocoa powder.
Knead until smooth and elastic, about 8–10 minutes.
Cover and rest for 1 hour at room temperature.
Shape into a dough ball. Cold ferment for 24–48 hours in fridge.
Bring to room temperature 2–3 hours before baking.

For the fudge sauce

Heat cream and syrup just to a simmer.
Pour over chocolate, wait 1 minute, then stir until smooth.
Add salt. Keep warm.

For the Mascarpone

Whip all ingredients together into soft peaks.
Chill until needed.

For the assembly & baking

Preheat oven to 850 degrees F (or max temperature) with a pizza stone or steel.
Stretch dough into a 5–6” round.
Bake plain for 60–90 seconds or until puffed and charred.
Remove and drizzle with warm fudge sauce.
Add Mascarpone quenelles/dollops.
Scatter strawberries and pistachios. Dust with confectioner’s sugar.
Garnish with micro mint or edible flowers, if desired.

CHEF CHRIS'S TIP

Indulge your guests in the high-end experience of an omakase pizza flight and take them on a unique tasting adventure. From the creamy, luxurious flavor of Salmon Crudo Pizza to the hearty tanginess of Short Rib Pizza and the rich elegance of Neapolitan Chocolate Pizza—this expertly crafted flight is designed to delight!

This recipe was developed in partnership with Chef Christopher Valenzuela Delance. Donatella is proud to mentor him at her NOMA Beach restaurant in Miami, Florida.

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