Heat a griddle or heavy-bottomed non-stick skillet until very hot. Add the scamorza slices, keeping them well spaced, and sear one side, then the other side, of the slices. This should take no more than 1 minute per side.

If using a topping: When the second side is almost done, place a slice of prosciutto on each slice of scamorza. The heat of the skillet should 'wilt' the prosciutto without actually cooking it. Alternatively, you can add a fillet or two of anchovy on each slice of scamorza.

Serve immediately. Don't wait or the cheese will become unpleasantly rubbery.