When it comes to pizza, Brian Hernandez doesn’t just talk the talk—he can also throw some the dough. In this exclusive video, the U.S. Pizza Team Director steps into the kitchen to showcase The Lady in Waiting, a rich and decadent pie featuring premium cheeses from US Pizza Team Platinum Sponsor Galbani Professionale.
This indulgent build features:
- 15 oz. doughball
- 3 oz. Galbani Fresh Mozzarella
- 4 oz. Galbani Mascarpone
- 4 oz. Galbani Ricotta
- 7 oz. Premio Mozzarella Shreds
- 12 oz. sautéed soppressata
- 1 oz. minced shallots
- 2 oz. minced garlic
- 8 oz. Fig Jam
- 2 oz. Sugar (optional)
- 2 oz. Red wine vinegar
- Dried oregano
- Ground thyme
- Olive oil
- Fresh Rosemary
- Egg wash
- Sesame seeds
This pizza’s got elegance, heat, and dairy-driven drama. Watch the full video to see how Brian puts it all together—and why The Lady in Waiting is ready to rule your menu.
Featuring 4 delectable cheeses from Platinum U.S. Pizza Team sponsor Galbani® Cheese, The Lady in Waiting blends the smoothness of Galbani’s authentic Italian cheeses with a sweet & savory mix of soppressata fig marmalade and woodsy herbs for an explosion of flavor in each bite. This delicious and eye catching pizza will have heads turning and mouths watering all the way to the table!
So, for this pie we’re gonna need:
15 oz. Dough ball
3 oz. Galbani® Fresh Mozzarella
4 oz. Galbani® Mascarpone
4 oz. Galbani® Ricotta
7 oz. Galbani® Premio Mozzarella Shreds
12 oz. Soppressata (diced and sauteed)
1 oz. Shallots (minced)
2 oz. Garlic (minced)
8 oz. Fig jam
2 oz. Sugar (optional)
2 oz. Red Wine Vinegar
Dried oregano
Ground thyme
Olive oil
Fresh Rosemary
Egg wash
Sesame Seeds
Let’s begin. Dice up 12 oz. of soppressata in a pan. Sweat the soppressata and drain it. Set aside 1/3 of your unseasoned, sauteed soppressata for use later. Using the same pan, add 1 oz. of both your shallots and garlic, as well as some olive oil, and sauté on a medium heat for about 5 minutes. Add 8 oz. of the soppressata back to the mixture and stir for another 5 minutes on medium heat. Add the red wine vinegar to deglaze the pan and sauté for another minute, then add the fig jam. Lower the heat, stirring every minute for about 15 minutes. Slowly add sugar as needed to reach your desired sweetness. After it’s done, cool the marmalade on sheet pan.
Next, combine a 1 to 1 ratio of your Galbani® Mascarpone and Ricotta. Add some dried oregano, ground thyme and sea salt to taste. Mix thoroughly and place in a pastry bag.
Stretch your dough out to a 14” disc. Brush egg wash on the crust and add your sesame seeds and oregano. Layer 4 oz. of Galbani® Premio Shredded Mozzarella to the base, and par-bake the pizza at 550° for 2-3 minutes, or until it starts to brown on the bottom and the outer crust begins to rise.
Remove from the oven and lightly brush the mozzarella with a mix of your remaining garlic and olive oil. Add the remaining shredded mozzarella, as well as dollops of your marmalade, plain diced soppressata and torn Galbani® Fresh Mozzarella. Place back in the oven and cook for another 3-5 minutes, or until the cheeses are melted and the crust is a nice golden brown.
Remove from the oven, and with a pastry bag, dollop the pizza with your mascarpone/ricotta mix. Sprinkle your pie with some fresh rosemary leaves, slice and serve immediately. Mangia!
There you have it folks! A delicious sweet and savory recipe that will be the star of any menu, either at home or in your pizzerias. Well, that’s all the time we have in the kitchen today folks. I’d like to thank our good friends and Platinum US Pizza Team sponsor Galbani® Cheese for these wonderful products. I’d also like to thank the infamous Lee Hunzinger for the inspiration for this robust and flavorful pie. If you would like more information about Galbani® and their products, visit galbanipro.com. Happy National Pizza Month!
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