Roast 7 halved green Flavorite tomatoes with 2 tbsp olive oil and 1 tsp caster sugar, at 200C for 30 minutes. Cut 2 sheets puff pastry into 23cm rounds and place on a baking-paper-lined tray. Top with tomatoes, 1/3 cup Ligurian olives, 1/4 cup thinly sliced red onion and 12 white anchovies.
Bake for 20 minutes or until golden and puffed. Serve with wild rocket on top.