| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
|
|
A; (1/2-pound) russet |
|
|
; (baking) potato |
| 1 3/4 |
c |
Grated Jarlsberg cheese; (about 6 ounces) |
| 8 |
|
Flat anchovy fillets; patted dry and |
|
|
; chopped fine |
| 1/2 |
c |
Minced onion; (about 1 small) |
|
|
Three; (6-inch) pita |
|
|
; loaves, halved |
|
|
; horizontally to |
|
|
; form 6 rounds |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
tb |
Drained bottled capers; minced |
INSTRUCTIONS
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
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