Makes 4-6 servings. This recipe would work great as an appetizer at a party. You could cut the sheets into smaller pieces prior to adding the toppings to make bite size pizzas or cut into smaller pieces after baking.
I paired this recipe with Simple Seasoned Brussels Sprouts.
- 1 puff pastry sheet (I use Pepperidge Farm)
- 2 oz cream cheese (I use reduced fat)
- 1/2 cup milk (I use fat free)
- 1 cup baby spinach, packed
- 1 head of garlic
- 8 oz package of John Soules Grilled Chicken Breast Strips or 1 chicken breast
- 4 oz baby bella mushrooms
- Sweet Basil
1. Unwrap the puff pastry sheet and set on an elevated surface to thaw. I place the folded sheet on top of the stove. I have an older gas powered stove, so the elevated grills work well for thawing. You can also place the sheet on top of a bowl. Whatever you use, just make sure air can circulate above and below to speed up the thawing process.
2. Preheat the oven to 400. Remove the garlic cloves from the head. Cut off both ends of each clove and remove the skin. Place naked garlic cloves in the middle of a piece of foil. Wrap the garlic up. Bake for 20 minutes.
3. In a small sauce pan, cook the cream cheese over low-medium heat until melted but still chunky. Add 1 tbsp milk and whisk until the milk is dissolved. Repeat until all milk is incorporated. If you add the milk to quickly, the cream cheese will not dissolve and the result will be a chunky unappealing looking sauce. Cook until the sauce begins to thicken, about 7 minutes. Remove from heat. Chop the garlic into small pieces. Add to the sauce.
4. I try to keep at least one package of John Soules chicken on hand for those times that I don’t want to mess with thawing and cooking chicken. If you’re using John Soules, pour the chicken onto a plate and microwave for 2 minutes. Remove and cut into small, dime-sized pieces.
If you’re using a chicken breast, lightly salt the chicken and cook over medium-high heat until cooked throughout, about 5 minutes per side. Remove from heat and cut into small, dime-sized pieces.
5. Wash the mushrooms and remove the stems. Slice thinly then cut into dime-sized pieces. Remove the stems from the spinach. Stack a few spinach leaves then roll into small cylinder. Slice the spinach into 1/4 inch wide strips. Repeat with the remaining spinach.
7. Bake for 15 minutes.
Recipe created by Me! : D