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Measurements

Title: Pita Pizzas Provencale
Categories: Sun dried, Pizza, Cheese/eggs
Yield: 4 servings

1 lg Clove garlic; minced
1/8 ts Hot pepper sauce
1/4 c Olive oil from tomatoes
4 Pita pockets; 6" diameter
8 oz Fontina cheese; shredded
1 c Oil-pk Sun-dried toms; chop
1/2 c Ripe olives; sliced
2 oz Can anchovy fillets; drain, optional
3 tb Basil, savory, rosemary or sage; chopped or
3 ts Dried

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. Source: Sun-Dried Tomatoes


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