Potato, anchovy, and jarlsberg pita pizza

1 servings

Ingredients

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

Directions

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.

Related recipes