A Loaf Of French Bread Cut In Half Lengthwise
A Pound Of Sliced Mushrooms
Four Tablespoons Of Olive Oil
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
Two Cups Of Shredded Mozzarella Cheese
1/3 Cup Of Grated Pecorino Romano Cheese
1/2 Teaspoon Of Fresh Thyme
A Teaspoon Of Chopped Fresh Oregano
A Teaspoon Of Chopped Fresh Italian Parsley
A Minced Garlic Clove
Add two tablespoons of olive oil to a 12-14 inch non-stick skillet and put the pan on medium high heat for two minutes. Add the mushrooms and spread them out evenly in the skillet. Let the mushrooms cook without touching them for five minutes. Turn the mushrooms and cook for an additional three minutes. Turn off the heat. Add the sea salt, the black pepper, the garlic, the thyme, the oregano, and the parsley. Mix well.
Preheat the oven to 425 degrees.
Brush the cut sides of the French bread uniformly with two tablespoons of olive oil. Spread the mushrooms out evenly on top of the cut sides of the bread. Sprinkle the mushrooms with the Romano cheese. Place the shredded mozzarella cheese on top of the mushrooms. Put the two halves of the French bread (cheese sides up) on a baking sheet. Bake in the preheated oven for 10-15 minutes until the cheese is bubbly.
Let the pizza cool for 5 minutes. Cut into three inch pieces and serve.