Feta

Concepts

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

Feta eCookbook

Taste of Europe Salad

Santorini Shrimp Pizza

Detroit-Style Mediterranean Pizza

Crispy Eggplant Stacks

Greek Sunrise Flatbread

Minted Mediterranean Salad

Shrimp Saganaki With Polenta

Ultimate Greek Pita

Zesty Scapece Flatbread

Al Taglio Roman Style Pizza by Chef Billy Manzo

Galbani® Mediterranean Pizza

Fried Green Tomatoes With Président® Feta Dressing

Feta Topped Fried Egg Salad

Grilled Feta with Warm Pepita Salsa

Roasted Sweet Potato Salad with Pumpkin Seeds & Feta

Feta Slider / Burger

Feta Salad Pizza

16 oz.	Pizza dough
1 cup	Galbani Premio Mozzarella, shredded
1 cup	Président® Feta, crumbled
4-6	Brussels sprouts, halved
¼ cup	Roasted red pepper, cut into strips
½ cup	Cherry tomatoes, halved
⅓ cup	Tuscan kale
⅓ cup	Gaeta olives, pitted and halved
	Extra-virgin olive oil
	Kosher salt and freshly ground white pepper to taste
	Crushed red pepper flakes to taste

Roll out pizza dough into oblong shape.
Spread layer of shredded Mozzarella. Spread ½ cup of Feta on top.
Coat a sauté pan over high heat with 1 tsp. of extra-virgin olive oil.
Add Brussels sprouts to pan and cook halfway through until they start to caramelize. Remove and place on pizza.
Spread roasted red pepper strips, cherry tomatoes, Tuscan kale and olives evenly on pizza. Add remaining Feta on top.
Drizzle pizza with a little extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper to taste.
Cook pizza until cheese is melted and vegetables are softened and slightly caramelized.
Garnish with red pepper flakes to taste and serve.

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