If you love olives, this is the pizza combination for you. We crave the smoky goodness that only smoked scamorza can give, and paired with sun-dried tomatoes (which are another long-standing personal favorite addition to anything, but especially pizza), this quick pizza recipe is a definite winner.
A bit heavier in toppings than some of our other historic favorites, you'll be filled up ad fully sated after enjoying this pizza, especially when accompanied by an ice-cold beer. But it will be worth it for the flavors alone. And your dining pals will be sure to agree on the delicious final outcome of your new favorite pizza recipe!
Assemble the Pizza
Heat oven to 190C. Place uncooked pizza dough, already shaped (1 batch Fresh Pizza Dough recipe), onto prepped baking sheet or pizza stone. Cook until lightly browned, remove from heat.
Cook the Pizza
Drain the sun-dried tomatoes, and using a sharp knife, coarsely chop the tomatoes into slices. Evenly distribute the tomato pulp on the surface of the precooked pizza crust, adjust to taste with salt. Evenly cover surface with whole black olives and sun-dried tomatoes pieces. As the last step, add the diced smoked Scamorza cheese.
Place the assembled pizza back into the oven and allow to complete the cooking process. The pizza's edges should be crunchy and the cheese should be well-melted.
While pizza is cooking, gently julienne or shred the fresh basil with your hands, set aside.
Finish the dish
Remove from the oven, and sprinkle the julienned basil on top of the cooked pizza. Garnish with a drizzle of olive oil, cut into individual wedges, and serve hot.