Rainbow Pizza

Recipe Courtesy of Kitchen Sink

  • Preparation Time70 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyMedium
70g purple potatoes, cut into 1-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
90g small (1-inch) broccoli florets
One 12-inch parbaked prepared pizza crust
250g ricotta cheese
90g shredded mozzarella
2 tablespoons grated Parmesan
14 pepperoni slices
1/3 orange bell pepper, cut into 1/2-inch dice
55g thinly sliced yellow squash
  1.  Preheat the oven to 200 degrees C. 
  2. Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 190 degrees C. 
  3. Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust. 
  4. In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes. 
  5. Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.