Potato, Anchovy, and Jarlsberg Pita Pizza

• a 1/2-pound russet (baking) potato
• 1 3/4 cups grated Jarlsberg cheese (about 6 ounces)
• 8 anchovy fillets, patted dry and chopped fine
• 1/2 cup minced onion (about 1 small)
• three 6-inch pita loaves, halved horizontally to form 6 rounds
• 1/4 cup extra-virgin olive oil
• 2 tablespoons drained bottled capers, minced

1. Preheat oven to 400F.
2. Peel potato and in a food processor fitted with a grating disk or with a handheld grater grate potato coarse.
3. In a bowl toss together potato, Jarlsberg, anchovies, onion, and salt and pepper to taste.
4. Brush rough sides of pita with oil and top with potato mixture.
5. Arrange pita pizza on a large baking sheet and bake in middle of oven until edges are golden, about 14 minutes.
6. Sprinkle pita pizza with capers.

potato, cheese, anchovy, onion, three, extravirgin olive oil, capers

Taken from www.epicurious.com/recipes/food/views/potato-anchovy-and-jarlsberg-pita-pizza-11011 (may not work)