This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Have you ever seen those commercials where someone forms the perfect ball of freshly made mozzarella that’s still steaming? How about where someone stretches apart a melty, oozy piece of cheese so long that it seems to defy reality? I’m not talking about the simple cheese pull from breaking apart your grilled cheese sandwich; I am talking about that massive cheese stretch that any mozzarella cheesemaker seems to do with grace.
I can go on and on about cheese (mozzarella in particular) and how glorious it is, but let me cut to the chase. If you are like me and daydream about mozzarella in all shapes and sizes, look no further. Here are 15 of our best recipes to take you on a magical mozzarella journey.
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1. Mozzarella Schnitzel
Obsessed with the fried mozzarella sticks from your childhood (and perhaps adulthood, too)? Give this cheesy riff on classic schnitzel from Emma Laperruque a try—the flattened shape gives more crunch while still delivering that melty middle.
2.
Leftover cornbread becomes the base of a panzanella complete with juicy heirloom tomatoes, freshly torn mozzarella, and fresh basil in this brilliant recipe from Kendra Vavulin.
3.
Sohla El-Waylly’s take on how to “pizza” any day, any time is simply perfect and endlessly adaptable. For this particular version, she makes a strata with cubes of garlic bread, pepperoni, lots of mozzarella (of course), and dollops of marinara sauce.
4.
This 5-minute salad isn’t just quick and easy to pull together, it’s absolutely mouthwatering thanks to bursts of tomatoes, nectarines, and hunks of creamy mozzarella.
5. Summer Farro Salad
Speaking of salads, this one can double as a full dinner or a side—depending on how hungry you are. With nutty farro, tiny studs of fresh mozzarella, and crisp, chopped vegetables, it’s the ultimate summer dish.
6. Jim Lahey's No-Knead Pizza Dough + Margherita Pie
Jim Lahey tweaks his no-knead bread recipe for a similarly simple pizza dough that offers a way for even the most novice baker to make a classic margherita pie from scratch.
7. Easiest, Cheesiest Skillet Dip
Our Absolute Best Tests columnist Ella Quittner’s variation on a hot, cheesy skillet dip features three cheeses (mozzarella, Monterey Jack, and cheddar), spicy honey, plus a secret ingredient for extra umami: enoki mushrooms.
8.
Tired of dried-out macaroni and cheese? Chef Josh Cohen’s advice to get the best, creamiest results is to slightly undercook your pasta and to put a lot more cheese sauce than you’d think.
9. Cheesy, Meaty Lasagna
Lasagna wouldn’t be complete without a layer of gooey, golden-brown mozzarella. This recipe from Resident Rick Martinez’s gets an extra-meaty kick and bonus flavor from ground beef and pancetta or bacon.
10.
A take on Artichoke Basille’s famous artichoke pizza, this lusciously creamy, cheesy pasta recipe from Managing Editor Erin Alexander satisfies any sudden cravings for a slice of the original.
11.
Our Resident Baking BFF Erin Jeanne McDowell’s deep-dish pizza hits all the right notes with a crispy crust, copious amounts of mozzarella, and a thick homemade tomato sauce.
12.
This seasonal salad has all the textures you need: softness from the burrata and avocado and crispness from the peas and asparagus. Don’t forget about the tangy citrus dressing that ties everything together.
13. Kale Mozzarella Galette (With Bonus Empanadas for Tomorrow)
Want to save time and get two-meals in one? Chef and cookbook author Brigid Ransome Washington came up with this clever idea to turn a kale and mozzarella galette for dinner into an empanada for lunch the following day.
14. Cook's Illustrated's Italian Pasta Salad
Adapted from Cook’s Illustrated, this foolproof pasta salad is loaded with Italian cooking staples: sun-dried tomatoes, olives, salami, and mozzarella. Bonus: It can be enjoyed cold or crisped in a skillet, depending on the occasion.
15. Timballo Genovese (Timpano)
If you’re looking for a challenge, try out this showstopper of a recipe from cookbook author Anna Francese Gass. It has everything you could think of: veal, pork, beef, sausage, pasta, mozzarella cheese, and much more. It will be a labor of love, but the end result looks positively magnificent.
