Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Strawberry Champagne Tiramisu
Donatella’s Cannoli Supreme Dessert Martini
Galbani® Rigatoni alla Vodka
Galbani® Holiday Hangover Pizza
Apulian Focaccia with Galbani® Mascarpone
Galbani® Three Cheese Stuffed Eggplant Dip
Galbani® Cheers To Cannoli Ice Cream
Galbani® Pineapple & Pancetta Pinsa
Galbani® Insalata Di Ricotta
Galbani® Lemon & Lavender Ricotta Cake
Galbani® Boozy Berry Mascarpone Ice Cream
Galbani® Baked Ziti With Mini Meatballs
Galbani® Three-Cheese Manicotti
Galbani® Sweet & Salty Ricotta Board
Galbani® Panna Cotta Al Mascarpone
Galbani® Ricotta-Topped Gnocchi & Eggplant
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Golosi
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
<
>
The Metro Pizza Sicilian by Chef John Arena
INGREDIENTS
1
Par-baked Sicilian shell
1 tsp.
Extra virgin olive oil
9 oz.
Sicilian pizza sauce
9 slices
Galbani® Premio Mozzarella WMLM (approx. 1 oz. each)
3 oz.
Sliced pepperoni
6 oz.
Galbani® Whole Milk Ricotta
Dried Greek oregano to taste
Galbani® Grated Romano to taste
Fresh basil leaves for garnish (optional)
METHOD
Remove the Sicilian shell from the refrigerator, unwrap it, and allow it to come to room temperature (about 1 hour).
Preheat oven to 525 degrees F. Coat sides and bottom of a Sicilian pizza pan with extra virgin olive oil. Stretch the shell to cover the bottom of the pan evenly. Top the shell with 3 ounces of sauce, leaving a ½-inch rim of dough around the edges.
Place sliced Mozzarella on the pizza right up to the sauce line.
Using the remaining 6 ounces of sauce, create 4 diagonal stripes down the pizza. Add freshly grated Romano and oregano to taste.
Bake about 12 minutes—turning the pizza 180 degrees after 6 minutes—until the pizza is deep brown and cheese is well melted.
Check the bottom of the pizza and remove it from the pan. Then, return the pizza to the oven and place it directly on the stone until it is crispy.
Remove the pizza from the oven and place it on a cooling rack for 30 seconds before placing it on the cutting board to slice.
Add a generous helping of grated Romano and dot pizza with Ricotta. As an optional garnish, add fresh basil leaves atop the Ricotta. Slice pizza and serve.