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

Galbani® Premio & Purple Potato Pizza


16 oz. Pizza dough
2-4 Assorted petite purple and white potatoes, thinly sliced
1 tbsp. Olive oil
¼ cup Béchamel sauce
1½ cups Galbani Premio Mozzarella, shredded
2 slices Thick cut bacon
  Kosher salt and freshly ground black pepper to taste
  Fresh Italian parsley leaves, for garnish


  1. Spread dough onto a round oiled sheet pan and par bake dough halfway. Remove from oven.

  2. In a bowl, slice potatoes thinly. Toss slices with olive oil, and salt and pepper to taste. Set aside.

  3. Spread Béchamel sauce evenly on the pizza, leaving a 1-inch border.

  4. Spread Mozzarella shreds evenly on top of sauce. Then, arrange potatoes slices and bacon.

  5. Place back into the oven and remove when the dough is completely cooked.

  6. Garnish with fresh Italian parsley leaves just before serving.

Donatella's Tips


  • Wine & Spirits
  • Beer
  • Proteins
  • Fruits & Vegetables
  • Nuts, Grains & Starches
  • Flavors, Spices & Condiments