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–+ servings

Scamorza Pizza with Pesto & Cherry Tomatoes

An incredibly simple but tasty pizza that showcases the deep smoky flavor of scamorza cheese (smoked mozzarella) with a pesto base and honey glazed cherry tomato topping. A deliciously complex vegetarian pizza full of flavor!
4
Prep Time: 8 minutes
Cook Time: 22 minutes
5 from 1 rating
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Ingredients

  • 1 medium pizza base
  • 3 Tbsp basil pesto
  • 200 g (7 oz) scamorza cheese, sliced
  • 4 Tbsp crumbled feta cheese
  • 250 g (9 oz) cherry tomatoes, halved
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 2 tsp balsamic vinegar
  • 2 cloves garlic, minced
  • ¼ tsp chopped rosemary, optional
  • 1 handful basil leaves, for topping, optional

Instructions 

  • Preheat the oven to 200C / 390F.
  • In a small bowl, whisk together the olive oil, honey, garlic, rosemary and balsamic vinegar. Combine them with the cherry tomatoes, stir to ensure the tomatoes are coated.
    250 g cherry tomatoes, 2 Tbsp olive oil, 1 Tbsp honey, 2 tsp balsamic vinegar, 2 cloves garlic, 1/4 tsp chopped rosemary
  • Heat a frying pan on a low to medium heat and pour the tomatoes in, using a spatula to ensure all of the marinade makes it's way into the pan too. Saute gently, until the tomatoes are burst 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.
    1 medium pizza base, 3 Tbsp basil pesto, 200 g scamorza cheese, 4 Tbsp crumbled feta cheese
  • Spoon the cherry tomatoes onto the pizza too, generally filling the gaps between the scamorza slices but some could go on top of the scamorza slices too. If there's a little extra glaze in the pan, make sure to drizzle that over the pizza as well.
  • Add the rest of the feta, and dot the rest of the pesto around on the pizza.
    4 Tbsp crumbled feta cheese
  • Place the pizza in the oven for 12-15 minutes, until the base is cooked and the scamorza is melted and browned. Add basil leaves for topping and serve immediately.
    1 handful basil leaves, for topping
Calories: 602kcal, Carbohydrates: 58g, Protein: 24g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 56mg, Sodium: 1146mg, Potassium: 196mg, Fiber: 2g, Sugar: 9g, Vitamin A: 942IU, Vitamin C: 15mg, Calcium: 455mg, Iron: 4mg