PREP & COOK TIME: 1 HOUR, 45 MINUTES
1 sheet (about 14 oz.) puff pastry, thawed
1 jar (12 oz.) Mezzetta® Gourmet Deli Roasted Red Bell Pepper Strips and Caramelized Onions
1 tsp. extra-virgin olive oil, plus more for drizzling
1 tsp. chopped fresh thyme leaves, plus whole leaves for garnish
1 tbsp. Mezzetta® Non-Pareil Capers, rinsed, drained and chopped
About 28 or 1/3 cup Mezzetta® Sliced Greek Kalamata Olives
2 tsp. chopped flat leaf parsley
Preheat oven to 400°. Cover a baking sheet with parchment paper and arrange puff pastry on top. Leaving a ½-in. border around edge, lightly prick puff pastry with a fork (this will keep it from puffing too much in the oven). Bake until puffed on the edges and golden brown, 12 to 15 minutes.
Drain peppers and onions and lay them in a single layer on several sheets of paper towels. Roll up and squeeze paper towels to extract as much liquid as possible. Separate peppers from onions. Toss onions with 1 tsp. each olive oil and chopped thyme.
Spread onion mixture over pastry, leaving a thin border.
Arrange roasted red peppers in a grid of diamonds over onions, add an olive half to each diamond, and sprinkle with capers. Bake until pastry is well browned, 10 to 15 minutes longer. Sprinkle with whole thyme leaves and parsley. Drizzle with olive oil.
Slide pastry onto a board and cut into squares. Serve warm or at room temperature.
From the Sunset Test Kitchen