The Curve Ball Pizza feat. Galbani Professionale

Nestled in the hills of Ansonia, CT. lies Red Planet Pizza. A mobile pizza operation owned by USPT members Dave and Kathy Conti, Red Planet will come to your home or event and bring the award-winning pizza associated with the US Pizza Team’s Platinum Sponsor Galbani Professionale. Dave, the 2018 Galbani Cup Champ, was kind enough to show the Pizza Kitchen one of his tasty creations featuring Galbani Professionale, and at least 3 crucial aspects of the pizza contributed by Kathy. Ownership of this pizza is an ongoing debate.

For this pie you will need:
310g dough ball
Extra Virgin Olive Oil
Italian seasoning
3 oz. Jersey fresh ground tomatoes
6 oz. Galbani Whole Milk Low Moisture Shredded Mozzarella
10 oz. Galbani Professionale Whole Milk Classic Ricotta Cheese
1.5 oz. Galbani Professionale Shredded Parmesan Cheese
6 oz. sliced meatballs (1/4″ thick)
Fresh basil
3 cloves roasted garlic
10 Cherry tomatoes (sauteed in salt, pepper and Italian seasoning)

Prepare by sauteing some cherry tomatoes in EVOO, salt, pepper, and Italian seasoning until they begin to blister. Set aside and let cool. Then whip together some minced roasted garlic, fresh torn basil leaves and Galbani Parmesan Cheese. Load into a piping bag and keep cool until after your pizza is baked.

To begin your pizza, first open up your dough to about a 12″ crust. Brush some EVOO across the opened-up dough and then dust with your Italian seasoning. Next lay down your fresh ground tomatoes and generously apply some Galbani Whole Milk, Low Moisture Shredded Mozzarella and your meatballs. Cut your cherry tomatoes in half and set half aside. Place the other half on your pizza. Since oven temps and times vary, bake your pie from 550°-650°, until the crust is golden brown, the cheese is perfectly melted and the pie is fully cooked.

Lay down some torn basil leaves, then use your piping bag of your Galbani Professionale Ricotta mix to place 6-8 rosettes around your entire pizza, enough for one per slice. Take the remaining cherry tomatoes and place one in each of your ricotta rosettes. Sprinkle some Galbani Professionale Shredded Parmesan Cheese and more torn basil on top of the finished pie and Mangia!

Slice, Serve, Enjoy!


Picture of Brian Hernandez

Brian Hernandez