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