My Own Take On Another Classic

With the leftover Pissaladiére dough, I decided to make another non-conventional type of pizza. I was reading through the "Everyday Food Great Food Fast" cookbook (from Martha Stewart) that I b ought recently, and they made a mushroom and spinach tart that looked super good. They sautéed mushrooms and spinach and topped it with caramelized onions and goat cheese, all on puff pastry. But since I had this beautiful dough, I thought I'd try a combination of the 2 and omit the goat cheese (regretfully, though. I only omit because Blake doesn't like it and it's pretty pricey) and add Parmesan instead.

Oh, and with the left over dough from last time that I had frozen. It did work, but you'll need to knead it with a little extra flour once it's defrosted all the way, and it won't rise quite as much. But it still tasted great and worked just fine for this recipe.

So all I did different with this recipe compared to the Pissaladiére was that I omitted the anchovies and olives and added wilted spinach, sautéed mushrooms, and quartered cherry tomatoes and finely grated Parmesan cheese on top. I thought it was great, but next time I would caramelize the onions a little more. Because they were under other veggies this time, they didn't get a chance to brown in the oven. They were still really sweet and yummy, but a little more browning would have been perfect.