This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre
Ingredients
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
Preparation
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
Brush rough sides of pita with oil and top with potato mixture.
Step 4
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.
