I am always looking for some different lunch ideas.   I was sitting at my desk, and it hit me, I want a lighter cheese pizza.   I'm not a big fan of a lot of sauce, and tons of heavy meats on my pizza.  I wanted a "treat pizza."   I decided to try a Puff Pastry version of a cheese pizza.

I love fresh tomatoes, fresh spinach & Parmesan cheese.  Throw in a little Mozzarella, and let's just say YUM!

The Puff Pastry is light & delicious.   You just thaw the Pastry sheets for about 20 minutes, and you are ready to begin.

I lined my large cookie sheet, laid out the pastry sheets to form a large Pastry.   Put a little egg wash on each one to give the pastry a more flaky outcome.   Egg wash is simple.  Beat an egg with a few drops of water, and  lightly spread on top of each sheet.   Then add toppings.

This is my version of a good Margarita type of pizza, minus the sauce.   With the juice from the tomatoes, and the sweetness from the Pastry, you don't need sauce or meat.

Here are the details for this delicious puff pastry pizza  #puffpastryrecipes #puffpastrypizza


Ingredients:

2 boxes Pepperidge Farm Pastry Sheets
1 Egg
2 Teaspoons of Water 
1 cup Shredded Parmesan Cheese
1 cup Shredded Mozzarella Cheese
3 Sliced Juicy Red Tomatoes from the Vine 
Garlic Pepper (I use Lowry's)
1-2 cups Fresh Baby Spinach

To make - see photos below

Lay out Pastry Sheets on Lined Cookie Sheet
Take fork and poke holes up and down each Pastry sheet (see photos below)
Top with Egg Wash -  (Beat egg with water to make an egg wash)
Layer a dusting of Shredded Parmesan Cheese
Layer a thin dusting of Shredded Mozzarella Cheese
Slice a Layer 3-4 Tomatoes on each Pastry Sheet
Sprinkle Garlic Pepper on Top
Top with Baby Spinach

Preheat Oven to 375 Degrees

Bake in oven for approximately 15-18 minutes.  Pastry sheets will buff and turn golden.

Take out of oven and add a dusting of Parmesan Cheese on top and serve!

DELISH!  

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