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.