I recently started buying this wonderful ingredient at my little cheese shop thinking I would use it mostly for cheese toasties. But after tasting it once, I was completely sold and knew it would end up in a lot more recipes, including this seasonal white pizza with smoked scamorza and pear.
The recipe itself requires some patience because of the dough making process but the end result is really worth it.
I served the pear and smoked scamorza pizza with a side portion of this Autumn salad which was a very good combination too.
Have you ever tasted smoked scamorza?
What type of recipes have you tried with it?