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?
Ingredients (for a medium size pizza)
Approximately 250-300g pizza dough (I used 1/6 of this recipe and froze the rest in individual bags for future pizza making)
1 pear (sliced)
100g smoked scamorza (sliced)
2 teaspoons olive oil
chopped fresh flat leaf parsley
1. Preheat the oven to 240°C (220°C fan).
If your pizza dough was in the fridge, take it out 45 minutes before rolling out.
On a large floured surface, roll out your pizza dough into a 0.5cm thick circle. Transfer onto a floured baking sheet (or a lightly oiled and floured piece of aluminium foil on a baking tray). Let it rest for 15 minutes before cooking.
2. Brush the dough with the olive oil. Top with the smoked scamorza and pear slices. Put the pizza in the oven and bake for 10 minutes or until the cheese is melted and the crust is golden brown.
Sprinkle a bit of chopped parsley on the pizza before serving.