mushroom, anchovy & rosemary focaccia
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 medium | Portobello mushroom |
| 1 | Plain focaccia or |
| Pizza crust | |
| 6 | Anchovy strips |
| ¼ teaspoon | Fresh shredded mozzarella |
| Or provolone cheese |
Heat oil in medium skillet. Cut mushroom into ¼-inch-thick slices.
Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary.
Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot.
Bev Bennett - Chicago Sun-Times
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