Galbani® Mediterranean Pizza

Galbani® Mediterranean Pizza

Donatella’s Tip: Pizza cooking time will vary depending on the type of oven used. Ingredient amounts may also vary depending on the type and size of pizza crust.


  • 16 oz. Pizza dough
  • 1 cup Galbani Premio Mozzarella, shredded
  • 1 cup President® Feta, crumbled
  • 4–6 Brussels sprouts, halved
  • ¼ cup Roasted red pepper, cut into strips
  • ½ cup Cherry tomatoes, halved
  • 1/3 cup Tuscan kale
  • 1/3 cup Gaeta olives, pitted and halved
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Crushed red pepper flakes to taste


  1. Roll out pizza dough into oblong shape.
  2. Spread layer of shredded Mozzarella. Spread ½ cup of Feta on top.
  3. Coat a sauté pan over high heat with 1 tsp. of extra-virgin olive oil.
  4. Add Brussels sprouts to pan and cook halfway through until they start to caramelize. Remove and place on pizza.
  5. Spread roasted red pepper strips, cherry tomatoes, Tuscan kale and olives evenly on pizza. Add remaining Feta on top.
  6. Drizzle pizza with a little extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper to taste.
  7. Cook pizza until cheese is melted and vegetables are softened and slightly caramelized.
  8. Garnish with red pepper flakes to taste and serve.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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