Wild mushroom and fontina pizza

Yield: 1 servings

Measure Ingredient
1 Foccacia; approximately 25 cm
; (10 inch)
¼ cup Olive oil 50 mL
4 Cloves garlic; finely chopped 4
1 pounds Fresh wild mushrooms; sliced 500 g
1 teaspoon Chopped fresh rosemary; (or pinch dried) 5
; mL
1 teaspoon Salt 5 mL
½ teaspoon Freshly ground pepper 2 mL
2 cups Grated Fontina cheese 500 mL
¼ cup 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.

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