Potato, anchovy, and jarlsberg pita pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (1/2-pound) russet | ||
| ; (baking) potato | ||
| 1¾ | cup | Grated Jarlsberg cheese; (about 6 ounces) |
| 8 | Flat anchovy fillets; patted dry and | |
| ; chopped fine | ||
| ½ | cup | Minced onion; (about 1 small) |
| Three; (6-inch) pita | ||
| ; loaves, halved | ||
| ; horizontally to | ||
| ; form 6 rounds | ||
| ¼ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Drained bottled capers; minced |
Directions
Preheat oven to 400F.
Peel potato and in a food processor fitted with a grating disk or with a handheld grater grate potato coarse. In a bowl toss together potato, Jarlsberg, anchovies, onion, and salt and pepper to taste.
Brush rough sides of pita with oil and top with potato mixture.
Arrange pita pizza on a large baking sheet and bake in middle of oven until edges are golden, about 14 minutes. Sprinkle pita pizza with capers.
Serves 6 as an entree or 10 to 12 as an hors d'oeuvre.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.