Ingredients:
1 box of 2 sheets of Puff Pastry from Pepperidge Farm to
be thawed at room temperature for 40 minutes following
the basic instructions on the box, or until they are easy
to handle (www.puffpastry.com)
1 can of peeled diced tomatoes (approximately 1 pound)
1 small can of tomato paste (approximately 5 oz)
18 oil cured black olives
9 fillets of anchovies in olive oil, sliced in half
2 onions medium size
1 gram of saffron leaves (optional)
1/2 cup of dry white wine
1 teaspoon of Provence Herbs
Salt and pepper to taste
Utensils:
A cookie cutter or small glass about 2.5 inches wide,
2 baking sheets covered with parchment paper,
A floured pastry board
Directions:
Preheat over to 410 degrees Fahrenheit (210 degrees Celsius),
Finely chop the onions,
Cook the onions with the dry white wine over medium heat for 10 to 15 minutes or until the wine is almost evaporated,
Add the diced tomatoes, tomato paste, salt and pepper to taste, then add the Provence herbs and cook 5 more minutes stirring constantly,
Unfold the pastry sheet one at the time, return the other in the refrigerator until you are done with the first
one (it is easier to cut when very cold) and using a cookie cutter or the rim of a small glass cut 9 mini pizza
(3 on each row) -- if the dough stick to the glass, dip the rim into flour after each use,
Place the 9 mini pizza on the baking sheet covered with parchment paper,
Spread a tablespoon of the previously prepared tomato/herbs sauce over each of them,
Add one black olive and one half of anchovy over each,
Bake for 25 minutes at 410 degrees F,
While first batch is baking, prepare the second baking sheet the same way described above and when you are done
if the first baking sheet is still in the oven, return the second one to the refrigerator to keep cold.
Bake the second sheet as soon as you take the first baking sheet out of the oven,
To be served warm as an appetizer,
Bon appétit !
