Recipe: Provencal Pizza (using frozen puff pastry dough)

PROVENCAL PIZZA

1 sheet (about 9 ounces) frozen puff pastry, thawed
3/4 cup ratatouille, caponata, eggplant spread, roasted red-pepper spread or other Mediterranean vegetable condiment (drained if very juicy)
1/2 cup halved grape tomatoes or other small tomatoes
1/3 cup crumbled feta cheese
1/3 cup roughly chopped pitted Kalamata, Nicoise or other good black olives
Scant 1/4 cup chopped sun-dried tomatoes in oil, drained
8 anchovy fillets
1/2 cup (about 1 ounce) freshly and finely grated Parmesan cheese
Olive oil, for brushing (optional)
2 tablespoons roughly chopped fresh basil or parsley

Heat oven to 400 degrees F.

On a lightly floured counter, roll the pastry into an 11-by-15-inch rectangle. Slide it onto a baking sheet and prick all over with a fork. Moisten the perimeter with a little water and fold up the edge into a 1/2-inch border.

Spread the ratatouille evenly over the pastry. Distribute the tomatoes, feta, olives and sun-dried tomatoes on top.

Bake for about 18 minutes, then arrange the anchovies in a neat pattern on top and sprinkle with the Parmesan. Continue baking until the pastry is puffed around the edges and golden brown (check the underside, too), another 4 to 5 minutes.

Serves 8 as an appetizer or 2 to 3 as a light main course
Source: Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrees and Desserts Made With Puff Pastry by Martha Holmberg