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
  
  Uncle Dirty Dave's Archives
 
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