Preheat the oven to 220C (200 fan-forced).
Line a large, flat baking tray with baking paper.
Place the pastry sheet in the centre of the tray. Fold the edges of the pastry in to create a thicker border around the edges.
Bake the pastry for 10 minutes or until pale gold in colour. After removing from the oven, gently press the pastry down with a clean tea towel.
Next, slice and/or chop the mushrooms as you like. Toss them in a large bowl with plenty of spray oil. Make sure all are coated.
Strip the thyme leaves off the stems and add into the bowl with the mushrooms. Mix through.
Heat the frying over medium heat, then cook the mushrooms & thyme for 5-10 minutes or until golden. Meanwhile, Combine the ricotta, salt & spice mix in a bowl.
Spread this mixture over the pastry. Drain any liquid from the mushrooms, then layer the mushrooms over the cheese. Spray with oil.
Bake for 20 minutes or until the pastry is golden and the edges have puffed up.
Top with torn rocket and serve.