We present to you the real Italian connection: pizza Margherita, calzone, and Stromboli, three Italian recipes with buffalo mozzarella cheese that are so easy-to-cook, as they are popular in Italian gastronomy.
These three Italian recipes with buffalo mozzarella preserve the essence of Italian gastronomy: simplicity. All you need is fresh seasonal ingredients and basic cooking techniques to enhance the natural flavor of these three basics of Italian cuisine.
Basic Pizza Dough
For all three Italian recipes with buffalo mozzarella that we bring today, you will have two options: buy basic pizza dough, or prepare it yourself. Here the recipe for basic pizza dough:
Ingredients
1 pack of active yeast
1 cup of warm water (110 °F)
1/4 cup lard
2 teaspoons sugar
3 to 4 cups flour
2 teaspoons salt
Olive oil
Preparation
Make a paste whisking the yeast, water, sugar, and lard together in an electric mixing bowl. Add the flour and salt, and mix it.
Remove the dough from the bowl.
Grease the bowl with olive oil and place the dough back in it.
Cover it with plastic wrap and let it rise until double in size (about an hour).
Put the dough onto a floured surface and divide it in half.
Roll the dough into balls, cover, and let it rest for 20 minutes.
The dough is ready, and you can begin to cook any of these three Italian recipes with buffalo mozzarella.
Pizza Margherita
The first in our list of Italian recipes with buffalo mozzarella is considered the authentic pizza by many. The "history" began in 1889 when king Umberto I and Queen Margherita visited Naples.
Supposedly, Queen Margherita, bored by the French cuisine, fell in love with the garnished flatbreads sold to the poor. She summoned Raffaele Esposito, a famous pizza-maker, and requested three different pizzas.
The first two were not the Queen's tastes. However, the last one, consisting of tomatoes, mozzarella, and fresh basil, to honor the colors of the Italian flag became her favorite and was named to honor her appreciation for pizza.
Although the story seems fascinating, it could be a myth or an invention from Esposito to sell more. Nevertheless, pizza Margherita is an outstanding pizza and a must in our journey of Italian recipes with buffalo mozzarella.
Time: 40 minutes
For: 4-6 serves
Ingredients
4 pizza dough - at room temperature
3 cups diced Annabella low moisture water buffalo mozzarella
1 large can of plum tomatoes
3 tbsp minced garlic
1/4 cup chopped basil
1/4 cup olive oil
4 large fresh basil leaves
Dash red pepper flakes
Salt & Pepper
Preparation
For the sauce
Heat half of the oil in a saucepan and cook the garlic until sizzling.
Add the tomatoes, then season them with salt, pepper, and red pepper flakes.
Add the chopped basil and mix well.
Cook on low to medium heat for 10 to 15 minutes, then set aside to cool.
For the pizza
Heat the oven to its highest setting (500 °F.)
On a lightly floured counter, press each dough ball into a flat disk.
Using your fingers, press the dough out into a 12-inch circle.
Place the dough onto a baking peel lightly coated with cornmeal.
Place a large scoop of sauce onto each pizza and spread it.
Place the low moisture buffalo mozzarella cheese on each pizza and place one basil leaf in the center.
Bake each for about 10 minutes or until the pizza is brown and bubbly.
Calzone pizza
The second in our list of Italian recipes with buffalo mozzarella also originated in Naples: the calzone pizza. In the beginning, the calzone was formed by folding an uncooked pizza in half before baking. Calzone is an easy Italian food intended to be eaten on the go. This is one of our preferred Italian recipes with buffalo mozzarella that you must try.
Time: 45 minutes
For: serves 2
Ingredients
1 basic pizza dough
1 tbsp olive oil
4 tbsp pesto
1/2 cup roasted garlic
1 cup crumbled Italian sausage, cooked
1 red pepper
2 tbsp of basil
4 (1/2 inch) slices of Annabella buffalo mozzarella cheese
1 egg, lightly beaten
Salt & pepper
Preparation
Preheat the oven to 500° F.
Place the dough out onto a floured surface. Divide the dough into four equal portions and then roll each one out to form circles of 8 inches.
Spread the pesto over one-half of the dough. Place the garlic, sausage, pepper (roasted, peeled, seeded, and diced), and basil over the pesto. Lay the water buffalo mozzarella cheese over the basil.
Fold the other side of the dough over the mixture and pinch the edges to seal.
Make three slashes across the top.
Place the calzones on a parchment-lined baking sheet. Brush with the egg wash.
Bake for 20-25 minutes or until golden.
Stromboli
The third in our list of Italian recipes with buffalo mozzarella is the Stromboli. Stromboli is like the rolled-up NY cousin of pizza. Nazzareno Romano, who emigrated from Italy to Philadelphia in 1920 was its inventor. He began to experiment with a new type of sandwich until he created this masterpiece. Stromboli was born in Philadelphia but with Italy within.
Ingredients
1 large pizza dough
300 ml tin crushed tomatoes
1 tsp dried oregano
40 thin slices of hot salami
8 anchovies in oil, drained and halved
60 g black olives, deseeded, sliced (optional)
300 g Annabella low moisture buffalo mozzarella, finely diced
2 eggs, beaten
A handful of fresh basil leaves
Pinch of salt
Preparation
Preheat the oven to 390 °F/ 200 °C.
For the sauce: in a bowl, mix the tomatoes, oregano, and a pinch of salt. Set aside.
Lightly flour a large sheet pan. Roll and stretch the dough into a rough rectangle in the sheet pan, making it as even as possible.
Spread the tomato sauce over the dough, leaving a clear strip of 3 cm around the edges.
Cover with the salami slices, followed by the anchovies, olives, buffalo mozzarella. Scatter over some fresh basil leaves.
With the long side towards you, roll the Stromboli carefully, then pinch the ends of the long roll with your fingers to seal.
Cut several slits across the Stromboli to allow for ventilation while it bakes. Brush over with egg wash.
Bake for 20-25 minutes until golden brown on top.
Cut into several slices with a knife.
