Title: Wild Mushroom And Fontina Pizza
Categories: Stern2
Yield: 1 servings

1 Foccacia; approximately 25
-cm
; (10 inch)
1/4 c Olive oil 50 mL
4 Cloves garlic; finely
-chopped 4
1 lb Fresh wild mushrooms; sliced
-500 g
1 ts Chopped fresh rosemary; (or
-pinch dried) 5
; mL
1 ts Salt 5 mL
1/2 ts Freshly ground pepper 2 mL
2 c Grated Fontina cheese 500 mL
1/4 c Chopped fresh basil 50 mL

Pre-heat the oven to 400F/200C. Cut the foccacia in half horizontally.
Brush the cut surface with half the olive oil.

Bake the bread cut side up on a baking sheet for 8 to 10 minutes, or until
lightly toasted.

Meanwhile, heat the remaining olive oil in a large skillet. Add the garlic,
mushrooms, rosemary, salt and pepper. Cook for 5 to 10 minutes, or until
wilted.

Spread the mushroom mixture over the cut side of the bread. Sprinkle with
cheese and basil. Bake for 6 to 10 minutes, or just until the cheese melts
and bubbles. Cut into wedges to serve.

Converted by MC_Buster.

NOTES : If you cannot find wild mushrooms (such as portobello, shiitake,
oyster, morels, chanterelles or a combination), simply use regular ones.
This recipe, from Cooking With Bonnie Stern, serves 4 to 6 persons.

Converted by MM_Buster v2.0l.