Potato, anchovy, and jarlsberg pita pizza

Yield: 1 servings

Measure Ingredient
\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.

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