Puff Pastry Base:

Preheat the oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.

Unroll puff pastry and trim to approximately 10 x 13 inches. (Don’t worry if your pastry is slightly larger or smaller—no need to be perfectly precise! Just keep in mind that if you make the pastry base too small, you’ll have less room for toppings.)

Place on prepared tray.

Dock the entire surface with a fork or docking tool.

Fold edges over and crimp with a fork.

Bake in preheated oven for 25-30 minutes, or until flaky and golden brown. (See notes.)

Set aside to cool completely while you prepare the cream cheese layer.

Cream Cheese Layer:

In a medium bowl, combine cream cheese and sour cream. With a hand mixer, mix on high speed until smooth and creamy, about 1 minute.

Mix in the chopped fresh chives, dried dill, dried parsley, garlic granules, onion powder, kosher salt, and ground black pepper.

With a small stepped palette knife, spread cream cheese over cooled puff pastry base, allowing a 1/2-inch border around the edges.

Scatter with the grated cheese.

Decorate with cherry tomatoes, orange bell peppers, yellow corn, broccoli florets, shredded purple cabbage, or other vegetables as desired. Season with salt and pepper to taste.

Slice and serve. Wrap leftover rainbow pizza in foil and refrigerate for up to 2 days.