Mushroom, anchovy & rosemary focaccia

Yield: 2 servings

Measure Ingredient
1 tablespoon Olive oil
1 medium Portobello mushroom
1 \N Plain focaccia or
\N \N Pizza crust
6 \N Anchovy strips
¼ teaspoon Fresh shredded mozzarella
\N \N 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

Similar recipes