Tuesday, June 22, 2010

Flatbread with Anchovies and Basil

Looking for that quick and easy dinner idea that is full of flavor but EASY?

Well, I came up with this little treat one evening when I wasn’t in the mood to cook. We had recently gotten home from vacation, the garden needed weeding, the carpet (which was really dog hair) needed removed and in general life was really overwhelming trying to keep up. I did eventually get caught up on getting my life back under control. (Theoretically. ;) Even though this recipe was an afterthought, I’d definitely make it again.

The recipe here calls for Greek style pitas which are thicker and softer than the pocket style pitas. They are great for pita wraps and pizzas. Very tasty indeed!

Flatbread with Anchovies and Basil
4 Greek style pitas
1 large handful of fresh basil leaves - chopped
1 can of anchovies
2 cups provolone cheese
1 tbsp olive oil

Preheat oven to 400 degrees. Line a baking sheet with tin foil to make cleaning super easy. Brush each side of each pita with the olive oil. Bake for 4-5 minutes until the bottom is slightly crispy.

Flip the pitas and top the crispy side with the chopped basil leaves. Top with the cheese and divide the anchovies among the four pitas. Bake for another 5-7 minutes until the cheese is warm and bubbly.

Place each pita on a cutting board and cut into eights. Serve with a light salad topped with a simple vinaigrette for a more rounded meal.

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