Pita pizzas provencale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Clove garlic -- minced |
| ⅛ | teaspoon | Hot pepper sauce |
| ¼ | cup | Olive oil from tomatoes |
| 4 | Pita pockets -- 6\" diameter | |
| 8 | ounces | Fontina cheese -- shredded |
| 1 | cup | Oil-pk Sun-dried toms -- |
| Chop | ||
| ½ | cup | Ripe olives -- sliced |
| 2 | ounces | Can anchovy fillets; drain |
| Optional | ||
| 3 | tablespoons | Basil, savory -- rosemary |
| Or | ||
| Chopped or | ||
| 3 | teaspoons | Dried |
Directions
Place an ungreased baking sheet in the oven and preheat to 450~. Mix the garlic and hot pepper sauce with the oil. Brush onto both sides of each pita pocket, reserving about 1 T of the oil. Cover the pitas with half the cheese. Arrange the tomatoes, olives, anchovies and herbs over the cheese. Top each with the remaining cheese; drizzle with the reserved oil. Place the pitas on the preheated baking sheet.
Bake for 8-10 minutees, just until the pitas are crisp. Serve immediately.
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