St. Patricks Rainbow Veggie Flatbread (Printable Version)

Bright flatbread layered with mozzarella, feta, and a rainbow of fresh vegetables for a festive meal.

# What You Need:

→ Flatbread Base

01 - 2 large naan or flatbread rounds
02 - 1 tablespoon olive oil

→ Sauce

03 - 1/2 cup prepared hummus or herbed cream cheese

→ Cheeses

04 - 1 cup shredded mozzarella
05 - 1/2 cup crumbled feta cheese

→ Rainbow Vegetables

06 - 1/3 cup cherry tomatoes, halved
07 - 1/3 cup orange bell pepper, diced
08 - 1/3 cup yellow bell pepper, diced
09 - 1/3 cup baby corn, sliced
10 - 1/3 cup baby spinach, chopped
11 - 1/3 cup broccoli florets, finely chopped
12 - 1/3 cup purple cabbage, shredded
13 - 2 tablespoons red onion, thinly sliced

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread with olive oil.
03 - Apply a thin layer of hummus or herbed cream cheese over each flatbread.
04 - Sprinkle mozzarella evenly over the sauce layer.
05 - Arrange vegetables in rainbow order across the flatbreads: red tomatoes, orange bell peppers, yellow peppers and corn, green spinach and broccoli, and purple cabbage with red onion.
06 - Sprinkle feta cheese over the vegetable arrangement.
07 - Bake for 10 to 12 minutes until cheese melts and flatbread edges turn golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice into portions, and serve warm.

# Expert Tips:

01 -
  • It's a sneaky way to get kids excited about eating vegetables because, honestly, arranging them like a rainbow is half the fun.
  • Your oven does most of the work while you sit back and feel accomplished about feeding people something both colorful and wholesome.
02 -
  • Don't skip the parchment paper—I learned the hard way that naan can stick directly to baking sheets, turning your beautiful pizza into a stuck-on mess.
  • Keep your vegetable pieces small and roughly the same size so everything cooks evenly; uneven cutting is probably the only thing that can actually go wrong here.
03 -
  • Buy pre-shredded mozzarella for speed, but if you have time, shred your own from a block because it melts into a more cohesive layer.
  • Keep a small bowl of water nearby while prepping vegetables so you can rinse your cutting board between colors and avoid any cross-contamination of flavors—this is especially important when moving from something pungent like red onion to something delicate like spinach.
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