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.