Published on October 29th, 2021 | by Brian Hernandez

The Lady in Waiting Pizza Feat. Galbani Cheese

Hello and welcome to the Pizza Kitchen! I’m your host Brian Hernandez and today we are celebrating National Pizza Month! I bet you thought we forgot about it, but nope. Instead, we were taking our time to bring you passionte pizza people something very special with a little help from our good friends and US Pizza Team Platinum Sponsor, Galbani Cheese.

By combining quality, simplicity, and freshness with a strong expertise in cheese making, Galbani offers a large range of Italian cheeses, including Mozzarella, Mascarpone, Ricotta, Parmesan, Gorgonzola and Bel Paese. And through the long-lasting partnerships with groups like the US Pizza Team, Galbani helps bring some of the best-looking pies to the table, in restaurants, competitions and even your own homes!

Today we are going to use several of these delectable cheese products to create the Lady in Waiting. Heavily inspired by my fellow pizzaiolo Lee Hunzinger’s Lady Marmalade pizza, this sweet and savory pie will have everyone’s heads turning and mouths watering on the way to the table.

So, for this pie we’re gonna need:

14 oz. Dough ball (egg washed sesame seed, oregano crust)
5 oz. Galbani® Premio Mozzarella Shreds
4 oz. Galbani® Mascarpone
4 oz. Galbani® Ricotta
3 oz. Galbani® Fresh Mozzarella
8 oz. Soppressata (diced and sauteed)
2 oz. Shallots (minced)
3 oz. Garlic (minced)
8 oz. Fig jam
1-2 oz. Sugar (optional)
4 oz. Red Wine Vinegar
Dried oregano
Ground thyme
Olive oil
Fresh Rosemary
Egg wash
Sesame Seeds

Let’s begin. Dice up 8 oz. of soppressata in a pan. Sweat the soppressata and drain it. Set aside 4 oz. your unseasoned sauteed soppressata for use later on the pizza. Using the same pan, add 2 oz. of your shallots and garlic, as well as some olive oil, and sauté on a medium heat for about 5 minutes. Add 4 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 3 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 2 oz. of shredded mozzarella, as well as dollops of your marmalade, plain diced soppressata and torn 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 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 or GalbaniCheese.com. Happy National Pizza Month!

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Brian Hernandez



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