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Featured Cheese for December 2007

Wisconsin Mozzarella Cheese

Mozzarella cheese should be refrigerated in the original wrapping until ready to use. This cheese should be used soon after opening and never left out of refrigeration for more than two hours. If the original wrap is removed, rewrap cheese tightly with plastic film wrap to prevent air pockets and absorption of other food flavors.

Mozzarella cheese is available in three varieties – low-moisture whole milk Mozzarella, low-moisture part-skim milk Mozzarella and Fresh Mozzarella. Fresh Mozzarella has the shortest shelf life due to its high moisture content and is not cured in brine or aged like the other two varieties. Whole milk Mozzarella has very good melt and flow when heated, however low-moisture part-skim Mozzarella will brown faster than whole milk Mozzarella.

Mediterranean Pizza with Fresh Mozzarella

Number of Servings: 6 to 8

Ingredients:

• 1 14-in. prepared pizza crust or 2 8-in. prepared pizza crusts (such as Boboli®)
• 3/4 cup pesto sauce
• 1/2 cup roasted red peppers, sliced
• 1/4 cup sun-dried tomatoes (packed in oil), sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup pine nuts
• 16 oz. Wisconsin Mozzarella cheese, shredded
• 4 oz. Wisconsin Fresh Mozzarella cheese, sliced

Directions:

Preheat oven to 400ºF. Spread crust(s) with pesto sauce. Top with peppers, tomatoes, olives, and pine nuts. Sprinkle with shredded Wisconsin Mozzarella and place Wisconsin Fresh Mozzarella slices on top. Bake 12 to 15 min. or until desired doneness.