Mushroom, Anchovy and Rosemary Focaccia

1.00 tb olive oil

1.00 md portobello mushroom

1.00 plain focaccia or

1 pizza crust

6.00 anchovy strips

0.25 ts fresh shredded mozzarella

1 or provolone cheese

Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices. Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary. Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot.

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