The Endive and Blue Goat Cheese Scamorza Pizza at Pizzamarole/Le
Rigmarole: Since opening the tasting menu-focused Le Rigmarole in 2017,
the married 30-something chefs Robert Compagnon and Jessica Yang - he's
French American and she's Taiwanese American; they met while working at
Guy Savoy - have consistently upended the city’s contemporary dining
scene. It started with their eclectic omakase-style debut, blending binchotan-grilled dishes, fresh pastas and homemade ice cream, all
paired with natural and biodynamic wines.

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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 (7 oz) scamorza cheese;
- sliced
4 tb Crumbled blue veined feta
- cheese
250 g (9 oz) endive; coarse
- shopped
2 tb Olive oil
1 tb Honey
2 ts Balsamic vinegar
2 cl Garlic; minced
1/4 ts Chopped rosemary; opt
1 Handful basil leaves; for
- topping, opt

Set the oven @ 200ºC/390ºF.

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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