1. Melt the scamorza and mozzarella cheese with the milk in a Bain-Marie.
2. Knead the pastry for a few moments on a lightly floured board.
3. Place the pastry in the tray and flatten it pressing with the fingertips.
4. Distribute the cheese fondue on the pastry.
5. Grill a thick slice of mortadella on a high heat and cut it into strips.
6. Bake the pizza at 220°C for around twenty minutes.
7. Halfway through baking garnish with the mortadella and the olives.
8. Serve the pizza hot.