Provençal Pizza

Ingredients
1 sheet (about 9 ounces) frozen puff pastry, thawed
3/4 cup ratatouille, caponata, or other Mediterranean vegetable condiment (drained if very juicy)
1/2 cup halved grape or other small tomatoes
1/3 cup crumbled feta cheese
1/3 cup roughly chopped pitted kalamata, niçoise, or other good-quality black olives
Scant 1/4 cup chopped sun-dried tomatoes in oil, drained
8 anchovy fillets (optional)
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 leaves

Preparation
Heat the 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 to create 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 on the Parmesan. Continue baking until the pastry is puffed around the edges and golden brown (check the underside, too), another 4 to 5 minutes. Slide onto a cutting board, immediately brush the edges with some olive oil (if using), and sprinkle with the herbs. Cut into squares and serve slightly warm.

http://www.thenest.com/Recipes/Pizza_Appetizers_Fall-food_Party-Pleasers_Italian-food_41576/detailview.aspx?id=41576&type=7&recipe_ingredients=Pizza&HPpos=1&HPdate=20090407