By Chef Donatella Arpaia
The Galbani Premio and Peppadew Pizza, created by Celebrity Chef Donatella Arpaia, features the irresistible combination of top-of-the-line Premio Mozzarella and Galbani Gorgonzola crumbles. Paired with hot and sweet Peppadews, it’s the perfect balance of flavor. If you’re looking for a pizza that delivers a bold, mouthwatering experience in every bite, this one’s a must-have addition to your menu. Don’t believe us? Try it yourself! The Galbani Premio and Peppadew Pizza will be available for sampling in the Galbani Booth #2147 at the International Pizza Expo. If you’re in Las Vegas, stop by and try this incredible pie.
Ingredients
- 16 oz. Pizza dough
- 1½ cups Galbani® Premio Mozzarella, shredded
- 1 cup of Galbani® Gorgonzola Crumbles
- 1 cup Peppadew® Hot Whole Sweet Piquanté Peppers, halved
- ¾ cup Caramelized red onions, for garnish
- 2–3 slices Prosciutto, torn into shards and fried in olive oil
- 3–4 Fresh basil leaves, torn, for garnish
- 2 tbsp. Honey, for garnish
Directions
- Roll dough into desired shape and place on an oiled sheet pan.
- Spread Mozzarella shreds evenly on the dough, leaving a 1-inch border. Then, sprinkle crumbled Gorgonzola on top of the Mozzarella.
- Scatter the Peppadew pepper halves evenly over pizza, maintaining the border.
- Bake in the oven and remove when the dough is completely cooked and cheese has melted. Remove from oven.
- While the cheese is still hot, garnish with caramelized onions, prosciutto shards and torn basil leaves. Finish with a drizzle of honey.
