• Ingredients: 27
  • Serves: 6

Potato, anchovy, and jarlsberg pita pizza with a 1/2-pound russet potato, grated jarlsberg cheese, anchovy fillets, patted dry and chopped fine, minced onion, three 6-inch pita loaves, halved horizontally to form 6 rounds, extra-virgin olive oil, drained bottled capers, minced.


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


  • 1 lb. asparagus, trimmed
  • 3 tbsps. olive oil
  • 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
  • eight 6- to 7-inch flour tortillas
  • 1/2 lb. pepper Jack cheese, coarsely shredded
  • 1/4 cup finely chopped fresh coriander

Cumin Lime Cream


For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Peel potato and in a food processor fitted with a grating disk or with a handheld grater grate potato coarse.

    For this step you will need

  2. Step 2 Arrange pita pizza on a large baking sheet and bake in middle of oven until edges are golden, about 14 minutes.

Nutrition information

Calories 330 Carbohydrates 30 g (10%)
Fat 18 g (28%) Protein 13 g (26%)
Saturated Fat 7 g (33%) Sodium 414 mg (17%)
Polyunsaturated Fat 2 g Fiber 2 g (9%)
Monounsaturated Fat 9 g Cholesterol 31 mg (10%)