Recipe - Wild Mushroom And Fontina Pizza

1 Foccacia; approximately 25
cm
; (10 inch)
One fourth cup Olive oil 50 mL
4 Cloves garlic; finely
chopped 4
1 pound Fresh wild mushrooms; cut or sliced up
500 g
1 teaspoon Chopped fresh rosemary; (or
pinch dried) 5
; mL
1 teaspoon Salt 5 mL
One half teaspoon Freshly ground pepper 2 mL
2 cup Grated Fontina cheese 500 mL
One fourth cup Chopped fresh basil 50 mL

Preheat 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.