Recipe for Wild Mushroom and Fontina Pizza 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x Foccacia, approximately 25 cm (10 inch)
1/4 cup Olive oil 50 mL
4 x Cloves garlic, finely chopped 4
1 lb Fresh wild mushrooms, sliced 500 g
1 tsp Chopped fresh rosemary, (or pinch dried) 5 mL
1 tsp Salt 5 mL
1/2 tsp Freshly ground pepper 2 mL
2 cup Grated Fontina cheese 500 mL
Instructions:
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.

NOTES : If you cannot find wild mushrooms (such as portobello, shiitake, oyster, morels, chanterelles or a combination), simply use regular ones.

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