Puff Pastry Pizza

After my first experience using frozen puff pastry turned out to be such a smashing success I knew I had to think of a way to utilize the leftovers. Rather than sacrifice it to the freezer gods who would likely forget about it for several months I decided to put it to good use as a vessel for some veggies that had been lurking in my fridge for a few days. It's only March and I'm already entering "I bought too much produce at the farmer's market because it looked so good but how much spinach can one person eat" season. I need to learn to pace myself.

Ingredients

Package of frozen puff pastry, thawed - won't need the whole thing and cut to size depending on desired servings

Handful fresh spinach

Handful fresh cherry tomatoes

Handful mushrooms, sliced

1 small onion, sliced

1 or 2 cloves of garlic, minced

1 small package goat cheese, flavored is fine

Olive oil

Start sauteeing the onions over medium low heat in a small amount of olive oil. These will need to cook the longest because you want them to be caremalized. Stir and watch carefully for about 5 minutes then add the mushrooms. Once the mushrooms begin to brown add the spinach, garlic, and plenty of salt and pepper. Stir the veggies occasionally and cook until the spinach is all wilted, the tomatoes have burst open, and the mushrooms and onions are soft and have some color on them. Let cool slightly.

Meanwhile prep your puff pastry on a baking sheet. I eyeballed a single portion in the shape of a rectangle, being pretty generous. Slice thin strips off of each side which will be your outer crust. Lay these around the edges like so:

Spread your veggies on your puff pastry in an even layer and dot with a few pieces of goat cheese. A little bit of goat cheese will go a long way.

Bake in a 350 degree oven until the crust is slightly brown. Check occasionally so the bottom doesn't burn.

You'll probably end up with leftover veggies. Save for a sandwich, omelette, pasta salad....