St Patricks Rainbow Veggie Flatbread (Printable Version)

Colorful flatbread layered with fresh vegetables and cheeses, perfect for a healthy St Patricks celebration.

# What You'll 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 evenly with olive oil.
03 - Spread 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 progression across the flatbreads starting with red tomatoes, then orange bell peppers, yellow bell peppers and baby corn, green spinach and broccoli, and finish with purple cabbage and red onion.
06 - Sprinkle feta cheese over the vegetable arrangement.
07 - Bake for 10 to 12 minutes until cheese is melted and flatbread edges are golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice, and serve warm.

# Expert Advice:

01 -
  • It looks like edible art on the plate, which somehow makes everything taste better.
  • Your kids will actually eat their vegetables because they're too busy arranging them in rainbow order.
  • The whole thing comes together in under 35 minutes, perfect for when you need something impressive but not complicated.
02 -
  • Chop your vegetables a little finer than you think necessary because flatbread pizzas cook quickly and thick pieces won't soften properly in 12 minutes.
  • Arrange your vegetables right before baking, not too far ahead, because moisture from fresh cut vegetables can make your flatbread soggy if they sit.
03 -
  • If your flatbread starts browning too quickly on the edges before the cheese melts, loosely tent it with foil for the first 7 minutes, then remove to finish.
  • Keep your vegetables prepped and arranged on a separate cutting board before you even start cooking, so you're not scrambling once the oven is hot and ready.
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