Smoked Scamorza Pizza
with Vegetables
IN GOOD SHAPEThis Smoked Scamorza Pizza is to die for. Scamorza cheese, which is aged mozzarella, is delicious by itself let alone on top of a pizza. Add artichoke hearts, roasted red peppers and black olives and your ready for a great taste experience. I love shaping the pizza in an oval shape like my Grandmother did. It seems to give the pizza a more rustic, traditional style. If I had a built in pizza oven I’d be in business. Once you perfect the pizza dough recipe, the rest is easy.
For this recipe I like to knead roasted garlic right into the dough instead of spreading it on top. This way you get a the great taste of garlic with every bite. Just don’t talk to anybody the rest of the day. My favorite saying is "A clove a day keeps everyone away".
So here’s my recipe for Smoked Scamorza Pizza. I hope you enjoy it as much as I do.
INGREDIENTSBasic Pizza Dough4 cloves of garlic, finely chopped and roasted8oz of smoked scamorza or mozzarella cheese, chopped into pieces1 small jar of roasted red peppers, drained1 jar of marinated artichoke hearts, drained1 small can of sliced black olives1 bunch of long green onions, chopped1 15oz can of tomato puree1 Tbls of dried oregano4 sprigs of fresh thyme1/4 cup of extra virgin olive oil1/2 tsp of salt1/2 tsp of freshly ground black pepper
PREPARATION Brush a cookie sheet or pizza pan with some of the oilKnead the cooled roasted garlic into the dough.Shape the dough however you want and cover and set aside for 2 hours.Pre-heat oven to 425 degreesIn a small saucepan bring the tomato puree and oregano to a boilBrush the remaining olive oil on top of the dough.Cool the sauce down and spoon all over the dough.Sprinkle the cheese, onions, artichoke hearts, olives, peppers and thyme on top.Season with salt and pepper.Bake for 30 minutes.
Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Smoked Scarmoza Pizza and Return to Home Sweet Home
|
