Galbani® Uptown Pickle Pizza

Galbani® Uptown Pickle Pizza


  • 12 oz. Pizza dough
  • 5 Garlic cloves, minced
  • 1 cu Galbani Premio Mozzarella Tigrato® Cut Shreds
  • ¾ cup Galbani Gorgonzola, coarsely crumbled
  • 2–3 cups  Heavy cream
  • 2 tsp. Calabrian chili paste
  • 1 cup Grilled chicken breast, chopped
  • ½ cup Vegetable oil
  • ½ cup All-purpose flour
  • 2–3 Whole dill pickles, patted dry and cut into ¼ inch slices
  • Diced green onion for garnish
  • Fresh dill for garnish
  • Drizzle of honey for garnish


  1. Preheat oven to 500 degrees F or higher.
  2. Roll out the pizza dough into a 12-inch circle.
  3. In a bowl, mix minced garlic cloves, Mozzarella, and Gorgonzola together with the heavy cream. Spread this cheese mixture evenly over entire pizza, leaving a 1-inch border.
  4. In a small bowl, stir chili paste with the grilled chicken until coated, and spread the chicken evenly over the pizza.
  5. Bake until the cheese has melted, and the crust is golden brown.
  6. While the pizza is baking, heat the vegetable oil in a medium heavy pan.
  7. Dust pickle slices in all-purpose flour and fry in batches until golden brown. Drain the fried pickle slices on a paper towel.
  8. Once the pizza is removed from the oven, arrange the pickle slices evenly on top. Garnish the pizza with diced green onion and fresh dill, and finish with a drizzle of honey before slicing and serving.

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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