Mozzarella

Concepts

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

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® Truffle Lasagna

Galbani® Four Cheese Paccheri

Galbani® Gnocchi with Italian Sausage

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Galbani® Premio & Purple Potato Pizza

INGREDIENTS

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

METHOD

Spread dough onto a round oiled sheet pan and par bake dough halfway. Remove from oven.
In a bowl, slice potatoes thinly. Toss slices with olive oil, and salt and pepper to taste. Set aside.
Spread Béchamel sauce evenly on the pizza, leaving a 1-inch border.
Spread Mozzarella shreds evenly on top of sauce. Then, arrange potatoes slices and bacon.
Place back into the oven and remove when the dough is completely cooked.
Garnish with fresh Italian parsley leaves just before serving.

Pairings

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