The Best Mozzarella Recipes to Bring Out Your Inner Italian

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FRIED MOZZARELLA SANDWICHES
These crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe for Fried Mozzarella Sandwiches » Matt Taylor-Gross
Caprese Salad with Fried Capers and Basil
Briny and slightly crispy fried capers punch up the flavor of this classic Italian tomato and mozzarella salad. Get the recipe for Caprese Salad with Fried Capers and Basil » Laura Sant
Brazilian Roast Beef Sandwich
Brazil’s bauru is made by smothering roast beef with melted mozzarella and tomato. Get the recipe for Brazilian Roast Beef Sandwich (Bauru) » Todd Coleman
Mozzarella sticks
Crispy breading encases gooey melted mozzarella cheese in this classic appetizer. Get the recipe for Mozzarella Sticks » Farideh Sadeghin
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. Get the recipe for Pizza Margherita (Tomato, Basil, and Mozzarella Pizza) » Todd Coleman
Ham and Caramelized Onion Pizza
Caramelized onions, sweet ham, mozzarella, and fragrant rosemary combine in this flavorful pizza. Get the recipe for Ham and Caramelized Onion Pizza » Ingalls Photography
Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)
A buttery pistachio puree bolsters this mortadella and mozzarella pizza. Get the recipe for Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella) » Todd Coleman
Steakhouse Chicken Parmesan
Meaty tomato sauce and gooey mozzarella blanket tender breaded chicken cutlets in this recipe from Omaha’s Piccolo Pete’s. This recipe first appeared in our August/September 2013 Heartland issue with the story Here’s the Beef. Get the recipe for Steakhouse Chicken Parmesan » Ariana Lindquist
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza. Get the recipe for Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini) » Todd Coleman
Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette
Roasting cherry tomatoes in an oven brings out their natural sweetness; salty salami is a perfect counterpoint. Get the recipe for Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette » Yossy Arefi
Butternut Squash and Smoked Mozzarella Pizza
Pope John Paul loved it and you will too! Get the recipe for Butternut Squash and Smoked Mozzarella Pizza » Todd Coleman
Ham & Smoked Mozzarella Fritters
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. Get the recipe for Ham & Smoked Mozzarella Fritters » Matt Taylor-Gross
Easy Chicken Parmigiana
Simply bread your chicken (you could use veal or eggplant instead), fry it, layer with some easy homemade red sauce and mozzarella, and bake. Get the recipe for Easy Chicken Parmigiana » Farideh Sadeghin
Easiest Pizza Ever
No time to make your own dough? Same here. Use a loaf of bread for the crust and have dinner ready in no time. Get the recipe for Easiest Pizza Ever » Farideh Sadeghin
cheesesteak recipe, chivito sandwich
This is chef Ignacio Mattos’ version of a hearty cheesesteak sandwich that is served in restaurants and cafés throughout Uruguay. Get the recipe for Chivito (Uruguayan Cheesesteak) Sandwich » Matt Taylor-Gross
Salami, Smoked Mozzarella, and Basil Stromboli
Chef Scott Conant’s gooey, smokey stromboli is best hot out of the oven, but It also makes great leftovers. Wrap individual slices in foil for an easy, cheesey lunch. Get the recipe for Salami, Smoked Mozzarella, and Basil Stromboli » Dan Q. Dao
Fresh Tomato and Mozzarella Panzerotti
Italian panzerotti are semi-circular pockets of bread that are usually filled with cheese, deep-fried, and eaten hot. SAVEUR intern Suhashini Sarkar first tried these in Milan; her sister has since developed her own recipe that uses a sauce made from fresh tomatoes. It’s reminiscent of pizza, but deep-fried and portable. Get the recipe for Fresh Tomato and Mozzarella Panzerotti » SAVEUR
Kachapuri Imeruli
This cheese-filled Georgian flatbread has its roots in the west-central region of Imereti, but by now it is a popular part of the elaborate feasts, known as supras, held across the country. Georgians typically make this savory pastry with a mixture of imeruli and sulguni cheese. We find that a blend of low moisture mozzarella and strong, tart feta gets you very close to the traditional version. Get the recipe for Kachapuri Imeruli » Matt Taylor-Gross