Click here for the recipe I used to make the focaccia bread. (3 ingredients, 30 minutes. So easy!)
For the toppings, I sliced a zucchini, yellow squash and scallop squash lengthwise about 1/8 inch-1/4 inch thick and tossed them with julienned red and green peppers in olive oil. I put down 1 cup of shredded mozzerella, layered the veggies on top, added some drained and rinsed black beans and topped with coarse salt and 3 slices of provolone cheese.
Bake for 15 minutes, chiffonade some basil and throw it into the hot cheese right when it comes out of the oven. Everything was cooked to perfection. It would have been even better if we'd had some mushrooms to put on it, or fresh tomatoes to throw on with the basil, but yum. Great way to use our masses of squash in a different and very delicious way. Reese picked off her basil, but gave it two thumbs up.
It was fresh and fragrant and totally worth pumping the oven up to 475* on a hot day.
Kristin-I need you to show me how to add all of my recipes from the last year to the "she cooks" tab. I never learned how. Oops!
1 comment:
I've made that recipe so many times since you sent it to me. It is my favorite. One way that we love to eat it is with a thin layer of ricotta cheese, basil, and roasted tomatoes.
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