1 small zuchinni, diced
2 medium hatch peppers (roasted), optional
1/2 C grape tomatoes, sliced in half
1 tin anchovies, minced
2 cloves garlic minced
1 small onion minced
1 small red bell pepper diced
1 ball of smoked mozzarella cheese, grated
Olive oil
Basil, minced
salt and pepper to taste
red pepper flake to taste
Heat oilve oil in skillet, add red pepper flake, garlic, onions, bell pepper, hatch pepper, and zuchini. Cook until slightly tender. Add tomatoes and anchovies. Cook until onions are translucent. Add fresh basil. Place portabello caps top side down. Season and spoon on mix. Top with grated cheese and broil on Low for 10 minutes or until cheese is golden and bubbly. Serves 2-4 people. Serve warm.
*hatch peppers are a seasonal pepper, and can be replaced with jalapeno, ancho or any other spicy pepper that can be roasted.
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