Preheat oven to 220 ° C top / bottom heat.
Roll out the puff pastry and coat the surface with some green pesto.
Then sprinkle half of the goat’s cheese pearls on top.
Wash the vegetables. Cut the zucchini and tomato into thin slices, the red onion in half rings and the pepper in strips. Then place the vegetables one by one on top of the pizza.
Grate the old goat’s cheese (Bettine Grand Cru). Sprinkle the grated old goat’s cheese and leftover fresh goat’s cheese pearls over the vegetables.
Then drizzle a little olive oil over the pizza.
Fold the edges of the puff pastry in half.
Then season the vegetables with some pepper, salt and possibly some Italian herbs.
Place the topped pizza on a baking tray at the bottom of the preheated oven. Bake the pizza in 20 - 25 minutes until golden brown.
Before serving, spread some basil leaves over the pizza and a few drops of olive oil.