MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scamorza Pizza With Endive & Blue Goat Cheese
Categories: Breads, Cheese, Herbs, Vegetables, Pizza
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 Rosemary; chopped (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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