Puff Pastry with Prosciutto & Spinach

Puff pastry is for more than just tasty little tarts. You can use it for savory dishes as well. Instead of making pizza crust, try using puff pastry. It will turn out flakier (much more so) than traditional pizza dough but it adds a little buttery goodness along with a light airy crunch. 
 
This recipe would also make a great appetizer. It's easy to throw together and bake and would be good for tailgating or even if you want to impress your mother-in-law. Whichever.

Before you begin, be sure to thaw the puff pastry according to package directions. 

Puff Pastry Tart with Prosciutto and Spinach 
Serves 4-6

• 1 sheet thawed puff pastry
• 2 ounces thinly sliced prosciutto 
• 1/2 cup fresh baby spinach
• 1/2 cup shredded fontina cheese (or mozzarella)
• 1/4 cup pitted and sliced kalamata olives
• 2-3 tablespoons grated parmesan cheese

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set aside. 
 
On a lightly floured surface, roll the puff pastry into a 12x8-inch rectangle. Transfer the pastry to the baking sheet. Fold in each side of the pastry by a 1/2-inch to create a border. Make several marks with a fork in the center of the puff pastry (see photo below). This helps prevent the center from puffing up too much while it bakes.
 
Decoratively (like you are making a pizza), place the slices of the prosciutto, spinach, and olives in the center of the pastry. Sprinkle the top with both of the cheeses. Bake in the hot oven for 15 minutes or until golden brown. Remove and cut into squares. Serve warm. 

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Folding in the sides to make an edge.