4-Seasons Pizza Romana

• 份量: Makes 4 panini.

食材

& medium mashrooms

2 teaspoons extra-virgin olive oil

4 ounces fresh mozzarella, packed in water

6 Marinated Baby

Artichokes (see page 42)

4 large thin slices imported prosciutto

6 oil-cured black olives

4 squares or rounds of focaccia

1 red ripe Roma tomato, cored, seeded, and diced

Extra-virgin olive oil for drizzing

Freshly ground black pepper

Dried Mediterranean oregano, such as Greek oregano

步驟

Wipe the mushrooms clean with damp paper towels. Trim the stems and thickly slice the mushrooms. Place olive oil in a small sauté pan. Turn heat to high and add mushrooms. Sauté until golden around the edges. Lightly salt mushrooms and set aside.

Drain the mozzarella. Thinly slice the cheese and spread out on a folded tea towel to drain again. Slice the artichokes. Cut the prosciutto in half crosswise. Pit and coarsely chop the olives. Slice the focaccia in half horizontally. Drizzle the insides of the bread very lightly with olive oil. Keep all ingredients about ½ inch from the edges of the bread. Arrange 2 slices of prosciutto on the bottom halves of the bread. Distribute the mozzarella over the prosciutto. Top with tomato, artichokes, mushrooms, and olives. Season lightly with salt and pepper and sprinkle with a small pinch of oregano. Cover with the top halves of the bread and

press down firmly,

Place focaccia panini either on a stovetop grill or in a skillet and weigh

down with a heavy pan. Grill panini over medium-high heat, turning them

once. They are ready when the cheese melts, about 5 to 6 minutes, Serve

immediately,