Focaccina with Provolone, Arugula, Grilled Cremini Mushrooms

• 1 Recipe-Basic Pizza Dough Recipe-see recipe below
• To Brush-Olive Oil
• To Taste-Chef Troy’s Spice Mix-or Kosher Salt/Black Pepper
• 2 Bulbs-Garlic
• 2 ½ Cups-Grated Provolone
• 2 Cups-Arugula
• 8 Ounces-Cremini Mushrooms

Directions:

1. Preheat oven to 300 degrees.
2. Half garlic blub, top from bottom, drizzle with oil and season with Spice Mix.
3. Place in oven and roast for 1 hour or until soft and easy to squeeze out of skin.
4. Remove from oven and allow to cool.
5. Make dough according to recipe.
6. Preheat grill for direct and indirect heat grilling to medium high heat.
7. Pre-heat a perforated grill pan over direct heat side.
8. Place mushrooms in a bowl and drizzle with oil, season with Spice Mix and place in grill pan.
9. Grill to slightly char and warm through, stirring frequently, about 8 minutes.
10. Remove, chop into small pieces and set aside.
11. Divide dough into two pieces, brush top side with oil and season with Spice Mix.
12. Place dough over direct heat on grill, oil and seasoned side down.
13. Brush dough with oil and season with Spice Mix.
14. Grill on both sides to slightly char and just cook through, about 1-1 ½ minutes per side.
15. Remove from grill and allow to cool enough to handle.
16. Using a bread knife, start at one end and slice separating top from bottom.
17. Separate placing on work surface cut side up.
18. Squeeze garlic out of skin into a bowl, lightly season with Spice Mix, stir to combine.
19. Smear garlic spread on both bottom pieces of bread; equally distribute cheese on all four pieces.
20. Top with arugula, mushrooms and top each with top piece of bread.
21. Wrap each in foil and place on indirect heat side until cheese melts, about 5 minutes, flipping at least once.
22. Remove from grill/foil, cut into pieces and serve.