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Buffalo Bocconcini and Smoked Duck Pizza

This delicate, creamy ball of cheese is hand-made using the rich milk of the water buffalo, creating a smooth, creamy texture and a wonderfully palate-pleasing taste. With more proteins, vitamins and minerals than cow’s milk mozzarella, this delightful little ball is becoming more popular as an ingredient in many dishes such as pizza, caprese salads and pastas. Here we coupled the cheese with smoked duck or bacon. The marriage of the flavours create a mouth watering pizza sure enough to please the most discerning palate. Enjoy!

Makes 6 servings

  • 1 pizza dough
  • Cornmeal for dusting
  • 4 tbsp olive oil
  • 1 can (398 ml) chopped tomatoes
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • Salt and pepper to taste
  • 2 containers of Santa Lucia Buffalo Mozzarella (125 g each)each ball sliced
  • 10 slices of smoked duck or double smoked bacon
  • 1/2 cup chopped fresh parsley

Preheat oven to 400 degrees Fahrenheit.

Place chopped tomatoes in a bowl, add olive oil, onion, garlic, salt and pepper. Stir and let sit to marry the flavours.

Drizzle 2 tbsp of olive oil on a pizza pan and spread with a paper towel until the bottom of pan is coated evenly.

Sprinkle with the cornmeal. Evenly spread out the pizza dough creating a thin crust. Spoon the tomato mixture over the pizza dough. Add the sliced smoked duck or smoked bacon on top of the tomatoes and then spread the sliced Santa Lucia Buffalo Mozzarella all over.

Bake for approximately 25 minutes or until crust is golden and crispy.

Sprinkle with fresh parsley and serve.

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