Pita pizzas provencale

4 servings

Ingredients

Quantity Ingredient
1 large Clove garlic -- minced
⅛ teaspoon Hot pepper sauce
¼ cup Olive oil from tomatoes
4 Pita pockets -- 6\" diameter
8 ounces Fontina cheese -- shredded
1 cup Oil-pk Sun-dried toms --
Chop
½ cup Ripe olives -- sliced
2 ounces Can anchovy fillets; drain
Optional
3 tablespoons Basil, savory -- rosemary
Or
Chopped or
3 teaspoons Dried

Directions

Place an ungreased baking sheet in the oven and preheat to 450~. Mix the garlic and hot pepper sauce with the oil. Brush onto both sides of each pita pocket, reserving about 1 T of the oil. Cover the pitas with half the cheese. Arrange the tomatoes, olives, anchovies and herbs over the cheese. Top each with the remaining cheese; drizzle with the reserved oil. Place the pitas on the preheated baking sheet.

Bake for 8-10 minutees, just until the pitas are crisp. Serve immediately.

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