Mini Pizza Bianca with Smoked Scamorza and Brinjal Caponata

Picture credit: Niloufer Mavalvala

1 pound pre-made pizza dough, room temperature
flour, for dusting
6 oz smoked Scamorza cheese, finely diced
red pimiento peppers, finely diced
Le Bon Magot® Brinjal Caponata with Cumin & Curry Leaves
non-stick cooking spray

Preheat oven to 400F (200C). Spray cookie sheet with non-stick cooking spray. Roll pizza dough onto floured surface to ¼ inch thickness. Using a round cookie cutter or just your fingers, shape small rounds of dough (about two inches in diameter). One pound of pizza dough should yield about 20 small pizza rounds. Place rounds on cookie sheet at least one inch apart.

Using your thumb, make a small indentation to the centers of each round. Sprinkle diced Scamorza into each indentation. Place into oven and bake for eight to ten minutes, or until dough is lightly brown and cheese is melted.

Remove pizzas from oven and top each with a small spoonful of Le Bon Magot® Brinjal Caponata with Cumin & Curry Leaves, being sure to include a bit of the oil from the jar. Sprinkle with diced pimiento peppers. Serve hot.

TIP: If smoked Scamorza is not available, a firmer, cave-aged Taleggio is a great substitute.

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