The best mozzarella recipes for every day. Which one is yours?

These mozzarella recipes are the number one choice for carnivores and vegetarians alike because they are absolutely fantastic.

Try pasta or toast with this delicious cheese and you won’t want anything else!

The flavors complement each other wonderfully in all the dishes and you have no choice but to prepare them over and over again.

Enjoy your meal!

Tartalette with prosciutto and mozzarella

If you have the last few tablespoons of basil pesto left at home, don’t hesitate and try this simple recipe. The dough is tender and full of cream-cheese filling with prosciutto and cabbage. You will already be salivating while reading the recipe.

What will we need

  1. Olive oil
  2. 2 sheets of puff pastry
  3. 6 spoons of basil pesto
  4. 2 eggs
  5. 200 ml of cooking cream
  6. 75 g sun-dried tomatoes (chopped)
  7. 6 florets of cabbage (finely chopped)
  8. 7 slices of prosciutto
  9. 125 g of cherry mozzarella
  10. A handful of arugula


  1. Preheat the oven to 200 degrees
  2. Grease the baking form with oil
  3. Roll out the puff pastry on a floured work surface into thin slices
  4. Place the rolled out dough in a greased baking dish so as to cover the bottom and edges
  5. The dough is then anointed with oil
  6. Spread the base of the tartlet with three tablespoons of pesto
  7. Then mix eggs, cream with a little salt and pepper in a bowl
  8. Pour this cream mixture over the dough and cover it with chopped tomatoes, cabbage and half of the torn prosciutto
  9. We either cut off the dough that extends around the edges or create a high border
  10. Transfer the tart to the oven and bake for 15 minutes
  11. Then sprinkle it with shredded mozzarella and the remaining proscuitto
  12. Bake for another 10 minutes until the cream mixture hardens and the pastry is golden
  13. Brush the edges of the dough with the remaining pesto and sprinkle with arugula
  14. Serve the mozzarella tartlet still warm
Crispy crust filled with cheese, ham and tomatoes.

Baked toast with mozzarella and pesto

A first-class sandwich with melted cheese, delicious pesto topped with crispy ham, is the best choice for a quick and lazy Saturday lunch.

What will we need

  1. 50 g butter (soft)
  2. 8 pieces of toasted bread
  3. 125 g mozzarella (sliced)
  4. 125 g grated cheddar
  5. 12 slices of Parma ham
  6. 2 eggs
  7. A spoonful of milk
  8. 6 spoons of basil pesto
  9. Sunflower oil


  1. Preheat the oven to 200 degrees
  2. Spread butter on one side of the toasted bread
  3. We then place them on the work surface with the greased side down
  4. Spread the pesto on the other side of the toast
  5. Layer mozzarella slices, grated cheddar and Parma ham on top of the pesto
  6. Put 2 pieces of ham on each piece of toast so that we have some left over for the final serving
  7. Fold the second piece of toast, buttered side up, and press together
  8. Heat enough oil in a pan to cover the bottom
  9. In a separate bowl, whisk the eggs with the milk
  10. Carefully dip the toasts into the milk mixture from both sides
  11. We fry the sandwiches one at a time
  12. Fry the sandwich for approximately 1 minute on each side until golden, so that the cheese starts to melt
  13. Place the finished sandwiches on a baking sheet
  14. Then transfer the tray to the oven for 5 minutes and finish baking the toasts so that the cheese oozes out of the sandwich
  15. Add the remaining slices of Parma ham to the same pan and fry them for 3-4 minutes
  16. We bake them at a high temperature so that the ham is nicely crispy
  17. Serve the toasts with the remaining pesto and baked Parma ham
Grilled sandwich filled with tomatoes, pesto and cheese.

Cheesecake with pears and nuts

Alternation of the Greek recipe for salty cheese cake. This luxurious cake is filled with three types of delicious cheese that complement each other perfectly. Mozzarella, feta and haloumi with honey pears is a combination that won’t let you stop.

What will we need

For the pie

  1. 250 g of puff pastry
  2. 60 g butter (melted)
  3. 200 g feta (crumbled)
  4. 150 g halloumi (grated)
  5. 125 g mozzarella (grated)

For dressing

  1. 80 g of honey
  2. A sprig of rosemary
  3. Juice of ½ lemon
  4. 2 pears (sliced)
  5. 50 g of walnuts
  6. Chicory
  7. Chili


  1. Preheat the oven to 200 degrees
  2. Add honey, rosemary and lemon juice to a small pan
  3. Heat slowly to dissolve the honey
  4. Place the sliced pears on a baking sheet lined with baking paper
  5. Brush them with a little honey mixture and put them in the oven
  6. Bake the pears in this way for about 20 minutes, until they are cooked and brown
  7. Add walnuts to them for the last 5 minutes of baking
  8. Roll out the puff pastry on a floured surface
  9. The dough must be rolled out enough to leave enough for the top layer, which we will cover the filling in the cake
  10. We then put the rolled out dough into the baking mold and press it into the bottom
  11. Brush the dough with melted butter
  12. Mix feta, mozzarella and halloumi in one bowl
  13. Season the cheese mixture with salt and pepper
  14. When everything is mixed, layer the cheese mixture on top of the dough
  15. Cover the filling with the remaining dough
  16. Place the cake in the oven and bake for 25-30 minutes
  17. When the cake is golden, take it out and carefully turn it over on a plate
  18. Reheat the remaining honey and add the vinegar
  19. Pour the honey mixture over the cake
  20. Arrange roasted honey pears, nuts and individual chicory leaves on top
  21. To serve, sprinkle the cake with chili
Cake filled with tomatoes and cheese, topped with honey pears.

Baked pasta with mozzarella

Vegetarian pasta that will satisfy even carnivores. Try roasted pumpkin in combination with fried Brussels sprouts and sage. This dish warms not only the stomach, but also the heart.

What will we need

  1. 600 g pumpkin (diced)
  2. 2 teaspoons of olive oil
  3. 350 g of pasta
  4. 200 g tinned beans (rinsed and drained)
  5. 75 g mozzarella (grated)
  6. 75 g cheddar (grated)
  7. 300 ml of high-quality vegetable broth
  8. 40 g breadcrumbs
  9. 200 g Brussels sprouts (finely chopped)
  10. 2 cloves of garlic
  11. A spoonful of sage


  1. Preheat the oven to 200 degrees
  2. Spread the pieces of pumpkin on a baking sheet lined with baking paper
  3. Drizzle the pumpkin with oil and season well
  4. We put it in the oven and bake it for about 30 minutes until it softens
  5. Meanwhile, cook the pasta in a pot of boiling water according to the instructions
  6. Take approximately 100 ml of the water in which the pasta is cooked
  7. Drain the finished pasta, put it in a pot, drizzle a little oil and set aside
  8. Mash the baked pumpkin in a bowl with the beans
  9. Switch the oven to grill mode
  10. Then mix 100 g of cheese, pasta water and broth into the pumpkin mixture
  11. Add the pasta and mix the mixture
  12. Place the prepared pasta in a baking dish
  13. Mix the remaining cheese with breadcrumbs and a little oil
  14. I sprinkle the cheese over the pasta and put it in the oven for 5 minutes and grill until the cheese starts bubbling
  15. Fry Brussels sprouts in one teaspoon of oil for 2-3 minutes
  16. Then add garlic and sage, fry for another minute
  17. Baked pasta is served sprinkled with fried cabbage and garlic
Baked pasta sprinkled with cheese with cabbage, pumpkin and beans.

Mozzarella balls

Fried mozzarella pieces are delicious, simple, just the perfect party appetizer, especially when served with marinara sauce. Everyone will love this recipe immediately!

What will we need

  1. 150 g of mozzarella
  2. 175 g plain flour
  3. 100 g breadcrumbs
  4. 2 teaspoons of Italian seasoning
  5. 100 ml of milk
  6. Marinara sauce
  7. Oil
  8. Pinch of salt


  1. Cut the mozzarella into small pieces
  2. Pour milk into a bowl
  3. Next, add breadcrumbs mixed with Italian spices and salt to the bowl
  4. Soak the mozzarella pieces in milk
  5. Then we transfer it to breadcrumbs
  6. We repeat this process with each piece of mozzarella at least three times so that the balls are evenly and well coated
  7. Place the wrapped pieces on a plate and put them in the freezer for 2 hours
  8. Heat a sufficient amount of oil in a frying pan over medium heat
  9. Fry the individual balls in oil until golden
  10. Mozzarella canapés are served with marinara sauce, in which we dip them

This recipe doesn’t have to be purely mozzarella. It can be replaced with practically any hard cheese that keeps its shape. For example, cheddar, edam, niva or ermine.

Mozzarella balls with tomato sauce.

Baked tomatoes with cheese

Roasted tomatoes are a great side dish or appetizer for any occasion. However, these grilled tomatoes filled with delicious cheese are a whole other experience! This mozzarella recipe is so simple, you won’t believe that something so easy can be so delicious.

What will we need

  1. 4 bush tomatoes (sliced)
  2. 150 g mozzarella (grated)
  3. 75 g Parmesan (grated)
  4. A handful of fresh basil
  5. Olive oil


  1. Preheat the oven to 200 degrees
  2. Place the tomato slices on a baking sheet lined with baking paper
  3. Sprinkle each tomato with a layer of parmesan and a layer of mozzarella
  4. Add chopped fresh basil on top
  5. Drizzle lightly with olive oil
  6. Place in the oven and bake for 8-10 minutes until the cheese is completely melted
  7. Switch the oven to the grill mode and grill the cheese on top for another 2-3 minutes
  8. Serve the grilled tomatoes with mozzarella immediately
Baked tomatoes with cheese and fresh herbs.

Mozzarella salad with peach and ham

If you haven’t tried the combination of peaches and salad yet, then you simply have to try this recipe. The unrivaled combination of light cheese, Parma ham and nutritious legumes will absolutely dazzle you.

What will we need

  1. 350 ml of chicken or vegetable stock
  2. 50 g of buckwheat
  3. 50 g quinoa
  4. 100 g of green beans
  5. 4 slices of Parma ham
  6. Juice of ½ lemon
  7. 2 tablespoons of olive oil
  8. 2 peaches (chopped)
  9. 50 g arugula
  10. 125 g mozzarella (sliced)
  11. A handful of fresh mint


  1. Heat the broth in a saucepan, add the rinsed buckwheat and quinoa
  2. Bring the legumes to a boil in a pot and cook for 10-15 minutes until they soften
  3. Add beans for the last 2 minutes of cooking
  4. Then drain everything together and let it cool
  5. In the meantime, dry-fry the Parma ham
  6. Fry until crispy on each side for 1 minute
  7. When the ham is fried, put it aside
  8. Mix the juice, oil, salt and pepper together in a large bowl
  9. Add the cooled legume mixture and beans
  10. Next, add peaches, arugula, mozzarella, mint and ½ fried sliced ham
  11. Mix everything together to spread the ingredients
  12. When serving, sprinkle the rest of the Parma ham on the salad for decoration
Summer salad with peaches, tomatoes, cheese, ham and arugula.

Homemade mozzarella pizza with zucchini

This recipe does not work with the classic tomato base that is used in most pizza recipes. On the contrary, it comes up with something innovative and atypical. It is a combination of aromatic moldy cheese with the delicate taste of zucchini. Try it and you will see that this delicacy will pleasantly surprise you.

What will we need

For the dough

  1. 20 g of yeast
  2. ½ teaspoon of sugar
  3. 500 g plain flour
  4. 5 tablespoons of olive oil
  5. Teaspoon of salt

For filling

  1. Medium Zucchini (chopped)
  2. Zest from one lemon
  3. A spoonful of olive oil
  4. A handful of mint leaves
  5. 150 g Roquefort (or Niva)
  6. 150 g of mozzarella
  7. 3 tablespoons of pumpkin seeds


  1. For the pizza dough, mix crumbled yeast with lukewarm water and sugar
  2. Let the yeast rise in a warm place
  3. Then mix the flour, salt, yeast and oil in a bowl
  4. Gradually add approximately 300 ml of lukewarm water and work it into a dough
  5. Place the prepared dough on a floured surface and knead thoroughly
  6. The dough must be flexible and not sticky
  7. We will make a bun, which we will sprinkle with plain flour
  8. Cover with a towel and let it rise for at least 30 minutes
  9. In the meantime, wash the zucchini, peel it and cut it into thin strips using a peeler
  10. We put it in a bowl, to which we also add lemon zest, oil, salt and pepper
  11. Mix and leave to marinate
  12. Meanwhile, preheat the oven to 200 degrees
  13. Divide the dough into 3 pieces of approximately the same size and roll them into a pizza shape
  14. Transfer it to a baking sheet lined with baking paper and place the ingredients on the pizza
  15. We start with marinated zucchini, then add mint, Roquefort, mozzarella and pumpkin seeds
  16. Place in the oven and bake for 6-8 minutes, until the pastry puffs up around the edges and turns golden
  17. Drizzle the baked pizza with oil and cut it to serve

If you still lack a base in this mozzarella recipe, use basil pesto or cream cheese. This will make the dough a little more flexible.
Check out these pizza recipes and get inspired for your next cooking.

Homemade pizza with vegetables and cheese.

If you want to experiment even more and don’t want to settle for just mozzarella. Look for other cheeses that can replace it fantastically. One such cheese is Burrata, the center of which is creamy and oozes out beautifully when sliced. When you eat it, you will feel the taste of cream and a slight saltiness. Another such cheese is Bocconcini. This cheese is best enjoyed fresh on its own or on pizza.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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