Name: Wild Mushroom And Fontina Pizza
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy		Stern2	1	servings

INGREDIENTS

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

INSTRUCTIONS

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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