Pepperidge Farm Puff Pastry is found in the freezer section of the grocery store and comes in sheets, cups or mini cups. I use them all!
SPINACH RICOTTA 'PIZZA'
I rarely measure so all ingredients are approximates.
• about half a box of frozen cooked spinach squeezed of moisture
• 4 oz. ricotta
• 2-4 oz. mozzarella (jiffy from a bag or diced fresh)
• salt and pepper
• pinch of dried thyme
• pince of tarragon
• 1 sheet of puff pastry thawed
• TBL milk
and to jazz it up... you can add artichokes, bacon, ham, or mushrooms to the mixture. You add sliced tomatoes and fresh grated parmesan on top.
The how to...
• Mix spinach, ricotta, mozzarella and seasonings in a bowl.
• On lightly floured surface roll out puff pastry a bit.
• Put parchment paper on the cookie sheet or fill the bottom of the baking sheet with
water and then empty it leaving the essance of moisture.
• Lay rolled puff pastry on a baking sheet.
• Prick the bottom with a fork, leaving an inch border.
• Spread on the spinach mixture leaving the border. Chill 30 minutes if you have the
time.
• Preheat ove to 450.
• Use your finger and some milk to 'paint' the edges. It calls for an egg wash, but I am
usually too lazy and substitue milk.
• Bake 15 minutes and then lower temp to 400.
• Bake about 15 minutes more or until you think it's perfect.