Rainbow puff pastry pizza

Prep 20 min

Total 1 hour 20 min

Makes 18 servings

Chef Paul Lillakas cooks up a pizza you'll be 'proud' to serve!

10 x 10 sheets frozen puff pastry, defrosted in refrigerator

150 g

gournay cheese, such as boursin (goat cheese or feta)

1 1/2 cups

mozzarella, shredded

plum tomatoes, sliced into rounds

carrot, thinly sliced into rounds

yellow zucchini, thinly sliced into rounds

green zucchini, thinly sliced into rounds

purple potatoes, thinly sliced into rounds

red onion, thinly sliced into rounds

Preheat oven to 350F. Line large baking sheet with parchment paper.
Arrange sheets of puff pastry on a prepared baking sheet, overlapping slightly on one edge to create one long sheet.
Top with crumbled Gournay cheese and sprinkle with mozzarella.
Working in lines lengthwise, layer vegetables on, overlapping slightly, to produce a rainbow effect with distinct sections of each colour. (inspired by the pride flag)
Bake until the pastry has puffed up and turned golden on edges, about 45-60 minutes. Cool for 10 minutes before slicing into squares.