Instructions: Work with puff pastry on lightly floured surface. Lay rounds on baking tray lined with wax paper. Drain Vegetable Bayaldi slightly and fan out onto pastry, onion-fennel mix and all leaving 1/2 inch area for crust to rise around outside. Brush with olive mix and anchovy.

Bake at 375 degrees for about 10 minutes, rotating tray after 5 minutes. Serve with a salad using remaining juices and vegetables as part of your vinaigrette. (Reduced juices of the bayaldi serve as a great base for meats and fish, such as grilled lamb chops.)

This recipe yields 4 servings.

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