|Tonight I'm reminded of our visit to Seborga Italy just over the border near Monaco.We stayed in this town founded in 954 AD and ate at this restaurant.|
I thought of Italy today as I baked my fresh focaccia. How many cooks in how many kitchens have through the ages loving prepared this same bread for their families. How many children have listened carefully to their grandmas as traditions were shared and secret recipes exchanged. I can’t think of a better use for my foaccia than as a pizza. I baked the bread in a 9x13 pan and it became the perfect canvas for my culinary creation.
Three tomatoes (chopped)
1 onion (sliced)
½ head of garlic
Tossed in olive oil salt & pepper
on a sheet pan for about 40 minutes at 350 degrees.
|I added herbs and cayenne to the dough. Look carefully and you can see it in this photo|
Meanwhile I sautéed mushrooms and spinach in a touch of vermouth
When all the toppings are cooled I top the focaccia with the tomato onion and roasted garlic (no skin).
I then layer on the spinach and mushrooms
I top with a finely grated mixture of Parmesan and cheddar and broil till bubbly and warm.
|This is a wonderful meal for the whole family to enjoy|
It's as easy as that a yummy veggie pizza for under $6.00