Autumn pizza with Nobili Smoked Provola, pumpkin cream, sausage, and porcini mushrooms

Pizza of the Month – November Autumn pizza with Nobili Smoked Provola, pumpkin cream, sausage, and porcini mushrooms November is the month of pulling the blankets up, of the oven taking center stage again, and of flavors that grow deeper and more enveloping. Our November Pizza brings all of this together: forest aromas, warm colors, and ingredients that instantly bring autumn to the table. Nobili Smoked Provola takes center stage, with its bold flavor melting over the base to create a stretchy, aromatic embrace. Balancing it all is a roasted pumpkin cream—sweet and velvety—that brings every ingredient together. The crumbled sausage adds a savory, rustic note, while the porcini mushrooms bring the scent of the forest. At the end of baking, a few crispy sage leaves—and, for those who want an extra touch, a sprinkle of chopped hazelnuts—add crunch and an aroma that’s perfect for the season. It’s a pizza that warms you up, comforts you, and instantly brings you back to home cooking. Ingredients for 2 round pizzas (28–30 cm) 500 g of pizza dough 200 g Smoked Provola Nobili 250 g of pumpkin flesh 150 g of fresh sausage 120 g of porcini mushrooms (fresh or frozen) 1 spring onion (optional) Sage leaves Chopped hazelnuts (optional) Extra virgin olive oil Salt, pepper, nutmeg How to make November Pizza Prepare the pumpkin creamCut the pumpkin into cubes and season with olive oil, salt, pepper, and a pinch of nutmeg. Roast in the oven at 190 °C (375 °F) until tender. Blend until smooth and creamy. Brown the sausageCrumble it into a pan and brown it without adding oil, until nicely golden. Cook the porcini mushroomsSauté them in a pan with a drizzle of olive oil and a pinch of salt. Set aside. Stretch the baseDivide the dough, stretch it out, and place it on a baking tray or pizza stone. Spread the pumpkin cream in an even layer. Add the provola and sausageDistribute the sliced Nobili Smoked Provola and the browned sausage. First bakeBake in a very hot oven at 230–250 °C (445–480 °F) for 7–8 minutes. Finish with the porciniAdd them to the pizza and bake for another 2 minutes. Final touchesCrispy sage leaves sautéed in a pan, a drizzle of olive oil, and—if you like—a sprinkle of chopped hazelnuts. One more idea Try it with a glass of smooth red wine or a dark beer: they’ll enhance the smoky notes and the sweetness of the pumpkin. It’s the perfect pizza for a slow evening, when it’s raining outside and all you want inside is warmth. 🍂 Share your version using #PizzaNobili and bring the true spirit of autumn to the table.

Summer Pizza with Nobili Mozzarella, Confit Cherry Tomatoes, and Grilled Eggplant

Pizza of the Month – August August is the month of scorching sun, terrace dinners, and outdoor lunches that become small, festive rituals. Our August Pizza was born from that very atmosphere: simple ingredients, Mediterranean aromas, and a taste that reminds us of vacation. Fresh Nobili mozzarella adds its unmistakable creaminess, confit cherry tomatoes add an intense sweetness reminiscent of the warmth of the sun, while grilled aubergines provide a smoky, flavourful note that instantly evokes summer. Few ingredients, lots of flavor: the perfect recipe for Ferragosto or any evening when you want something tasty, without complications. Ingredients for 2 round pizzas (28–30 cm) 500 g of pizza dough 250g of fresh Nobili mozzarella 10–12 cherry or datterini tomatoes 1 medium eggplant Extra virgin olive oil to taste Salt, pepper Fresh oregano or basil [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”4187″ img_size=”medium” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] How to prepare August Pizza Prepare the confit tomatoes Cut the tomatoes in half and arrange them cut-side up on a baking sheet. Season with oil, salt, and a pinch of sugar. Bake at 150–160°C (300–320°F) for about 45 minutes. Grill the eggplant Cut the eggplant into thin slices, drizzle lightly with oil, and grill on a hot griddle until soft and slightly smoky. Roll out the crust Spread the dough on a baking sheet or a hot pizza stone. Add the well-drained Nobili Mozzarella, cut into small pieces. First Bake Bake at 230–250°C for 7–8 minutes. Complete the filling Add the confit tomatoes and grilled eggplant. Bake for another 2–3 minutes to heat through without drying out the ingredients. Final details Upon removal from the oven, season with a drizzle of oil, freshly ground pepper, and fresh oregano or basil. One more idea Bring it to the table with a seasonal salad and a nice cold glass of wine. It’s the perfect pizza to eat with your hands, amid laughter, wooden tables, and a little oil on your fingers: the most authentic way to celebrate summer. 🍕 Share your version using #PizzaNobili and bring a little celebration to every bite.

Summer pizza with Nobili mozzarella, anchovies, datterini tomatoes, and burrata

Pizza of the Month – July July is the month of full sun, outdoor dining, and flavors that become more intense and Mediterranean. La nostra Pizza di Luglio è un piccolo inno all’estate: semplice, vibrante e ricchissima di profumi. The creaminess of Nobili’s fresh mozzarella forms a soft, velvety base. Anchovies add a savory note that immediately evokes the sea, while sweet cherry tomatoes caramelize during cooking and round out the flavor with an irresistible roundness. At the end of cooking comes the freshest touch: the burrata, added outside of the oven to keep its entire heart soft and milky. A balance of contrasts that always works, especially on summer evenings. Ingredients for 2 round pizzas (28–30 cm) 500 g of pizza dough 250g of fresh Nobili mozzarella 1 burrata cheese (120–150 g) 10–12 datterini or cherry tomatoes 6–8 anchovy fillets in oil Extra virgin olive oil to taste Oregano, salt, pepper [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”4183″ img_size=”medium” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] How to prepare July Pizza Prepare the cherry tomatoes Cut the cherry tomatoes in half. For a more intense result, drizzle them with oil and a pinch of sugar before placing them on the pizza: they will caramelize slightly in the oven. Roll out the crust Roll out the dough and place it on two oiled baking sheets or on a hot pizza stone. Add the Nobili mozzarella, chopped into small pieces and drained well. First Bake Bake at 230–250°C (450–480°F) for 7–8 minutes, until golden brown around the edges. Add the cherry tomatoes and anchovies Arrange the cherry tomatoes and anchovy fillets on the pizza and bake again for 2–3 minutes, so that everything is warmed through without drying out too much. The finishing touch Once out of the oven, add the burrata whole or chopped into pieces in the center. Finish with raw olive oil, oregano, and a pinch of pepper. One more idea For an even more summery contrast, add a few fresh basil leaves or a few very thin slices of lime. It’s the perfect pizza to enjoy outdoors, perhaps with an ice-cold drink or a glass of chilled white wine. 🌞 Share your version using #PizzaNobili and bring all the summer vibes to the table.

Zucchini and Zucchini Blossom Pizza with Nobili Mozzarella

Pizza of the Month – May May brings the freshest colors and scents of spring into the kitchen. The days grow longer, the garden begins to fill up, and the desire for light, fragrant, and vegetable-rich dishes naturally increases. Our May Pizza is born from this atmosphere: simple, bright, and irresistibly fresh. Nobili Mozzarella adds creaminess and a delicate flavor that ties all the ingredients together. Thinly sliced zucchini brings natural sweetness and a soft texture. The zucchini flowers complete the pizza with a lightness that already tastes like summer. A combination that celebrates the season without being heavy, perfect for both an outdoor lunch and a quick yet special dinner. Ingredients for 2 round pizzas (28–30 cm) 500 g of pizza dough 250 g of fresh Nobili Mozzarella 2 medium zucchinis 6–8 fresh zucchini flowers Extra virgin olive oil to taste Salt, pepper (Optional) A few fresh basil leaves How to prepare the May Pizza Prepare the zucchini Wash the zucchini and slice them into thin rounds. For a more rounded flavor, you can sauté them for 2 minutes in a pan with a drizzle of oil; otherwise, you can use them raw for an even lighter result. Cleaning the zucchini flowers Gently remove the inner pistil without breaking the flowers. Set them aside. Roll out the base Roll out the dough and place it on two lightly oiled baking sheets or on a well-heated baking stone. Add Nobili Mozzarella Cut the mozzarella into slices or pieces, well-drained, and distribute it evenly over the base. First baking Bake at 230–250 °C for 7–8 minutes, until the mozzarella begins to melt and the edges start to brown. Finish with zucchini and zucchini flowers Remove the pizza from the oven, add the zucchini rounds and the opened zucchini flowers on top. Return to the oven for 2–3 minutes to warm everything without overcooking the flowers. Final touch If desired, add a grind of pepper and a few fresh basil leaves. An extra idea Serve it with a fresh lemonade, a flavored drink, or a fragrant white wine: it’s the perfect pizza to bring spring directly to the table. 🌿 Share your pizza moment using #PizzaNobili and be inspired by the genuine flavors of our artisanal products.

Artichoke Pizza with Nobili Smoked Scamorza and Lemon

Pizza of the Month – April April brings with it the full spring, one that smells of fresh green, seasonal vegetables, and light meals that already taste like summer. Our April Pizza is born from this desire for simplicity: few ingredients, all well-matched, and a surprising result. The thin and crispy base welcomes the Nobili Smoked Scamorza, which melts, providing an intense yet balanced flavor. The artichokes, tender and sweet, add the perfect vegetal note. To complete it all, grated lemon zest brings freshness and brightness to the dish. An essential, clean pizza that enhances the season without being heavy. Ingredients for 2 round pizzas (28-30 cm) 500 g of pizza dough 200 g of Nobili Smoked Scamorza 3–4 fresh artichokes 1 untreated lemon Extra virgin olive oil to taste Salt, pepper (Optional) Chopped parsley or fresh mint How to prepare the April Pizza Prepare the artichokes Clean the artichokes by removing tough leaves and the inner choke. Cut them into thin wedges and place them in lemon water to prevent browning. Blanch them for 3–4 minutes or quickly sauté them in a pan with oil and a pinch of salt. Roll out the base Roll out the dough on two lightly oiled trays or on a baking stone. Distribute the Nobili Smoked Scamorza sliced or diced. First baking Bake in the oven at 230–250 °C for 7–8 minutes, until the edges start to brown. Add the artichokes Place them on the partially baked pizza, so they retain their softness without drying out. Bake again for 2–3 minutes. Final touch Upon removing from the oven, add grated lemon zest and, if you like, a bit of parsley or mint for an even fresher aroma. An extra idea Pair it with a fresh juice, homemade lemonade, or an aromatic white wine: perfect for a light lunch or a dinner that already tastes like late spring. 👉 Share your version using #PizzaNobili and get inspired by the taste of our artisanal products.

Pizza Innamorata with stracciatella, bresaola, confit cherry tomatoes, and walnuts

[:it][vc_row][vc_column][vc_column_text] Pizza of the Month – February February smells of love, intimate dinners, and leisurely evenings to celebrate with something delicious. For this month, we have created the Pizza Innamorata, a tribute to refined flavors and pairings that instantly evoke a “special evening.” The creaminess of Nobili Mozzarella stracciatella embraces the thin bresaola, the confit cherry tomatoes add a sweet and caramelized note, while the crunchy walnuts complete the circle with a decisive touch. An elegant yet simple pizza to prepare, perfect for Valentine’s Day or any moment of pure pleasure. Ingredients for 2 round pizzas (28–30 cm) 500 g of pizza dough 200 g of tomato puree 200 g of Nobili Mozzarella stracciatella 120 g of thinly sliced bresaola 200 g of cherry or date tomatoes 30–40 g of walnut kernels 2 tablespoons of extra virgin olive oil 1 teaspoon of sugar Salt, pepper, oregano to taste [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”4171″ img_size=”medium” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] How to prepare the Pizza Innamorata Prepare the confit cherry tomatoes Cut the cherry tomatoes in half, place them on a baking tray with the cut side up. Season with oil, salt, sugar, and a pinch of oregano. Bake at 150–160 °C for about 40 minutes, until they are soft and slightly caramelized. Roll out the base Roll out the dough to obtain two discs. Season with tomato puree, a drizzle of oil, and a pinch of salt. First bake Bake at 230–250 °C for 7–8 minutes, until the edges start to brown. Complete the topping Remove the pizzas from the oven and distribute the Nobili Mozzarella stracciatella in spoonfuls over the surface. Add the slices of bresaola, confit cherry tomatoes, and broken walnuts. Final step Return to the oven for 2–3 minutes, just enough to warm the topping without drying it out. Upon removal, finish with a drizzle of raw oil and a grind of pepper. An extra idea Serve the Pizza Innamorata with a glass of soft red wine or fresh sparkling wine: it will be the centerpiece of a romantic dinner table, but also for an evening with friends where you toast to the good things. 📸 Share your pizza moment using #MozzarellaNobili and be inspired by the authentic taste of our artisanal products.[/vc_column_text][/vc_column][/vc_row][:]

Winter Pizza with Radicchio, Gorgonzola, Walnuts and Nobili Mozzarella

Pizza of the Month – January January is the month of heavy sweaters, evenings on the couch, and the oven taking center stage in the kitchen again. To warm up the winter, we’ve come up with a pizza that smells of home and seasonal ingredients: our Winter Pizza, rich, colorful, and perfect for sharing. Crispy radicchio meets the creaminess of gorgonzola, the sweetness of Nobili Fresh Mozzarella balances the flavors, and a touch of walnuts adds that crunch that makes every bite special. A simple yet generous combination, designed to turn an ordinary winter evening into a small ritual of taste. Ingredients for 2 round pizzas (28–30 cm) 500 g of pizza dough (homemade or ready-made) 200 g of tomato sauce 200 g of Nobili Fresh Mozzarella, well-drained 100 g of sweet gorgonzola 1 small head of red radicchio (tardivo or variegated) 40 g of walnut kernels Extra virgin olive oil to taste Salt, pepper, and oregano if desired How to prepare the Winter Pizza Prepare the base Roll out the dough on two lightly oiled baking sheets or on a baking stone. Season with tomato sauce, a drizzle of oil, and a pinch of salt. First bake Bake the bases in a preheated oven at 230–250 °C for 5–7 minutes, just enough time for them to puff up slightly. Add the cheeses Distribute the Nobili Mozzarella pieces and sweet gorgonzola flakes over the surface, without completely covering the base: they will melt and blend together during baking. Radicchio and walnuts Cut the radicchio into strips and sprinkle it over the pizza. Finish with coarsely chopped walnut kernels. Final bake Return to the oven for another 8–10 minutes, until the edges are golden, the cheeses are melted, and the radicchio is slightly charred but still crunchy. If desired, finish with a drizzle of raw oil and a grind of pepper. An extra idea Serve it hot, cut into wedges, perhaps with a side of radicchio and walnut salad to echo the flavors of the topping. It’s the perfect pizza to face the cold with taste, without complicated dishes but with real ingredients. 📸 Have you tried the Winter Pizza? Share your pizza moment using #MozzarellaNobili and tag the Dairy: the most beautiful creations will inspire the next pizzas of the month.