Rainbow puff pastry pizza

By Paul Lillakas
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  • 2 10 x 10 sheets frozen puff pastry, defrosted in refrigerator
  • 150 grams Gournay cheese (such as Boursin)
  • 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


  1. Preheat oven to 350F. Line large baking sheet with parchment paper.
  2. 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.
  3. Bake until pastry has puffed up and turned golden on edges, about 35-40 minutes. Cool for ten minutes before slicing into squares. 

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