Pin My sister texted me a photo of her kids' faces painted green, asking if I could make something festive for their St. Patrick's Day party that didn't involve corned beef and cabbage. I stood in my kitchen that morning, thinking about how to make vegetables exciting enough for kids who'd rather eat plain pasta, and suddenly the idea clicked—why not make a rainbow? A pizza that's so colorful they'd want to eat every stripe. Twenty minutes later, I was arranging bell peppers like I was painting a masterpiece, and honestly, it felt less like cooking and more like creating something joyful.
I made this the day before St. Patrick's Day for a small gathering, and watching people's faces light up when they saw the rainbow arrangement was worth every minute of vegetable chopping. My nephew, who claims he hates broccoli, ate two slices and didn't complain once—he was too busy trying to spot the "pot of gold" olives at the end of the rainbow.
Ingredients
- Flatbreads (2 large): Store-bought ones save time, but homemade dough works beautifully if you want that extra touch of care—either way, this is your blank canvas.
- Olive oil (2 tbsp): The light brush before baking helps the edges crisp up while keeping everything tender in the middle.
- Hummus (1/2 cup): It's creamy, it's flavorful, and it holds the vegetables in place like a gentle glue—pesto works too if you want an herby kick.
- Garlic (1 clove, minced): Just one clove so it doesn't overpower; mince it small so it spreads throughout the sauce evenly.
- Mozzarella cheese (1 cup shredded): This melts into stretchy pockets that catch the vegetable flavors, so don't skip it or swap it for anything too hard.
- Parmesan cheese (1/4 cup grated): The sharp, salty notes wake up the whole pizza and add a restaurant-quality finish.
- Cherry tomatoes (1/4 cup, halved): These burst slightly in the oven, releasing a bright sweetness that grounds the red in your rainbow.
- Bell peppers—orange and yellow (1/4 cup each, diced): Raw or roasted, they bring sweetness and crunch; I prefer keeping them raw for texture contrast.
- Baby spinach (1/4 cup, chopped): Wilts down beautifully and adds iron, so don't worry if it looks like you're piling on too much.
- Broccoli florets (1/4 cup, blanched and chopped): Blanching first means they won't be chewy when the pizza comes out of the oven.
- Red cabbage (1/4 cup, shredded): The purple stripe of your rainbow, and it stays firm and slightly sweet even after baking.
- Sweet corn (2 tbsp, optional): Adds a pop of brightness and sweetness—I always include it because it makes the yellow section glow.
- Black olives (2 tbsp, sliced): The "pot of gold" at the end, a playful touch that makes people smile when they notice it.
- Green onions (2 tbsp, sliced): Raw garnish on top that adds a sharp, fresh note right before serving—don't skip this finishing touch.
- Dried oregano and basil (1/2 tsp each): Dried herbs work perfectly here; they distribute evenly and intensify slightly in the oven heat.
- Salt and black pepper (to taste): Taste as you go; the cheese and vegetables have their own salt, so be gentle at first.
Instructions
- Heat your oven and prepare:
- Set the oven to 425°F (220°C) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. While the oven heats, you've got time to prep your vegetables without rushing.
- Oil and place your flatbreads:
- Brush each flatbread lightly with olive oil on both sides and lay them on the prepared baking sheet, giving them a tiny bit of space between them. The oil is your secret to getting those crispy, golden edges.
- Make and spread the garlic hummus base:
- In a small bowl, stir together hummus and minced garlic until the garlic is completely incorporated. Spread this mixture generously and evenly over each flatbread, leaving just a tiny border around the edges so the crust can puff.
- Layer the cheese foundation:
- Sprinkle the shredded mozzarella evenly across the hummus, then scatter the Parmesan on top. The two cheeses work together—mozzarella melts into those stretchy, delicious pockets while Parmesan adds a sharp, salty depth.
- Arrange vegetables in rainbow order:
- Start at one end with cherry tomato halves (red), then create stripes moving across: orange bell pepper, yellow bell pepper (with corn kernels if using), chopped spinach (green), blanched broccoli pieces, and finish with shredded red cabbage (purple). Place black olives at one end for that pot of gold moment, standing back occasionally to admire your handiwork.
- Season generously:
- Sprinkle oregano, basil, salt, and pepper evenly over the whole pizza so every stripe gets flavor. Don't be shy here—the vegetables will taste richer with proper seasoning.
- Bake until golden and bubbly:
- Slide into the oven for 12–15 minutes, checking around the 12-minute mark until the cheese is melted and bubbling slightly and the flatbread edges are golden and crisp. The vegetables will soften just slightly while keeping their colors vibrant.
- Finish and serve:
- Remove from the oven and let cool for just a minute—not long, you want it warm. Scatter fresh green onions on top, slice with a sharp knife or pizza cutter, and serve immediately while everything is warm and the cheese is still stretchy.
Pin After everyone ate their slices at the party, my brother-in-law asked for the recipe, which meant more to me than any compliment—he actually wanted to make this for his own family. That's when I realized this wasn't just a cute St. Patrick's Day gimmick; it was a tool for bringing people together and making vegetables feel celebratory.
Making It Your Own
The beauty of this pizza is that the rainbow concept works with whatever vegetables you have on hand. One week I used roasted red peppers from a jar because fresh ones weren't in season, and it was equally delicious—sometimes the best cooking happens when you work with what you've got rather than stressing about having everything exact. Think of the colors as guidelines, not rules.
Sauce and Cheese Variations
If hummus feels boring, try spreading a thin layer of pesto instead, or mix red pizza sauce with a bit of garlic for something more traditional. For cheese lovers, crumble some goat cheese or feta over the top before baking—the tanginess cuts through the sweetness of the vegetables beautifully. I've even done a version with ricotta mixed with a little fresh dill, which felt lighter and more spring-like.
Serving and Pairing
This pizza feels complete on its own, but a simple green salad with lemon vinaigrette on the side makes the meal feel more substantial. I like serving it warm, not piping hot, so all the flavors sit well on your tongue rather than burning your mouth in a rush. For drinks, a crisp Sauvignon Blanc or even a cold light lager cuts through the richness beautifully and pairs with the fresh vegetables naturally.
- Slice into squares or triangles depending on how you want to serve it—squares feel more elegant for a gathering.
- Leftovers reheat well in a 350°F oven for about 5 minutes, though it's honestly best eaten fresh.
- You can assemble this completely the night before, cover it with plastic wrap, and just pop it in the oven when you're ready to eat.
Pin This recipe reminds me that sometimes the simplest ideas—a rainbow of vegetables on flatbread—become the most memorable meals. Make this for people you care about, and you'll create a moment they actually remember.
