Pita Pizzas Provencale Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 large: Clove garlic, minced
1/2 cup: Ripe olives, sliced
1/8 tsp: Hot pepper sauce,
2 ounce: Can anchovy fillets, drain
1/4 cup: Olive oil from tomatoes,
Optional,
4: Pita pockets, 6" diameter
3 tbsp: Basil, savory, rosemary
8 ounce: Fontina cheese, shredded
Or,
1 cup: Oil-pk Sun-dried toms --,
Chopped or,
Chop,
3 tsp: 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.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp