Yield: 1 servings
|\N \N||A; (1/2-pound) russet|
|\N \N||; (baking) potato|
|1¾ cup||Grated Jarlsberg cheese; (about 6 ounces)|
|8 \N||Flat anchovy fillets; patted dry and|
|\N \N||; chopped fine|
|½ cup||Minced onion; (about 1 small)|
|\N \N||Three; (6-inch) pita|
|\N \N||; loaves, halved|
|\N \N||; horizontally to|
|\N \N||; form 6 rounds|
|¼ cup||Extra-virgin olive oil|
|2 tablespoons||Drained bottled capers; minced|
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.