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2012-10-16Assorted Mini Pizzas with Mozzarella and Ricotta: ball Galbani® fresh mozzarella, Galbani® mozzarella, hand shredded, Galbani® ricotta, Pizza dough, divided into 8 balls, 2 cups tomato sauce, sliced pepperoni, olive oil, for brushing, zucchini, cut into 1/8, baby spinach, washed, broccoli florets, blanched*, thinly sliced button mushrooms, jar roasted red peppers, drained and sliced, sliced black olives, basil leaves, torn
Assorted Mini Pizzas with Mozzarella and Ricotta

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Assorted Mini Pizzas with Mozzarella and Ricotta

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  • 8 oz. ball Galbani® fresh mozzarella, cut in 1/4 inch slices
  • 16 oz. Galbani® mozzarella, hand shredded
  • 15 oz. Galbani® ricotta
  • Pizza dough, divided into 8 balls
  • 2 cups tomato sauce
  • 1/2 cup sliced pepperoni
  • 1/2 cup olive oil, for brushing
  • 2 zucchini, cut into 1/8
  • 1 cup baby spinach, washed
  • 1 cup broccoli florets, blanched*
  • 1 cup thinly sliced button mushrooms
  • 12 oz. jar roasted red peppers, drained and sliced
  • 1 can sliced black olives
  • 1/2 cup basil leaves, torn


Preheat oven to 450º F.

· On a flat, floured surface, roll out pizza dough into eight, 5" rounds. Place rounds on a greased and floured sheet tray.

· Place cheeses, tomato sauce, and prepared toppings into separate bowls.

· Let each guest customize their pizza with the toppings of their choice.

· Bake pizzas on sheet tray for 15-20 minutes, or until golden brown. Cut and sprinkle with fresh basil before serving.

* Blanched Broccoli: Bring 2 quarts of water to boil in a large pot. Boil florets for 3 minutes. Immediately remove from heat, drain, and rinse under cold water until cool.

Chef’s Note: These pizzas are easy to prepare and are great for any occasion. Feel free to use any toppings you like. You can also use your favorite store-bought pizza dough or tomato sauce to save time.

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