Nädala retsept: Rainbow Puff Pastry Pizza

PAUL LILLAKAS

Hands on time: 20 minutes

Total Time: 1 hour 20 minutes

Makes: 18 servings

Ingredients:

2 10 x 10 sheets frozen puff pastry, defrosted in refrigerator

150 g Gournay cheese (such as Boursin) goats cheese or feta

1 1/2 cups shredded mozzarella 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 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 rainbow effect with distinct sections of each colour. (inspired by the pride flag)

Bake until pastry has puffed up and turned golden on edges, about 40–60 minutes. Cool for 10 minutes before slicing into squares.