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

We will never get anywhere in life without discipline, be it in the arts, business, athletics, or academics. This is doubly so in spiritual matters. In other areas we may be able to claim some innate advantage. An athlete may be born with a strong body, a musician with perfect pitch, or an artist with an eye for perspective. But none of us can claim an innate spiritual advantage. In reality, we are all equally disadvantaged. None of us naturally seeks after God, none is inherently righteous, none instinctively does good (cf. Romans 3:9-18). Therefore, as children of grace, our spiritual discipline is everything – everything! I repeat…discipline is everything!

Kent Hughes

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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