MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scamorza Pizza w/Endive & Blue Goat Cheese
Categories: Breads, Cheese, Herbs, Vegetables
Yield: 4 servings
1 md Pizza base
3 tb Basil pesto
200 g Scamorza cheese (7 oz);
- sliced
4 tb Blue veined feta cheese;
- crumbled
250 g Endive (9 oz); coarse
- shopped
2 tb Olive oil
1 tb Honey
2 ts Balsamic vinegar
2 cl Garlic; minced
1/4 ts Chopped rosemary (optional)
1 Handful basil leaves; for
- topping, (optional)
Set the oven @ 200°C/390°F.
In a small bowl, whisk together the olive oil, honey,
garlic, rosemary and balsamic vinegar. Combine them with
the endive, stir to ensure the endive is coated.
Heat a frying pan on a low to medium heat and pour the
endive in, using a spatula to ensure all of the marinade
makes it's way into the pan too. Saute gently, until the
endive is softened and the sauce is thick and sticky.
How long this takes can vary depending on the heat of
your pan, generally 5 to 10 minutes.
Remove from the heat and set aside.
Spread most of the pesto across the pizza base. Arrange
the sliced scamorza cheese on top, and sprinkle with
half of the feta.
RECIPE FROM:
https://cooking.nytimes.com
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