St. Patricks Rainbow Veggie Flatbread (Print)

Colorful flatbread layered with fresh veggies and melted mozzarella for a festive and tasty meal.

# Ingredients:

→ Flatbread Base

01 - 2 large flatbreads
02 - 2 tablespoons olive oil

→ Sauce

03 - 1/2 cup plain hummus
04 - 1 clove garlic, minced

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese

→ Rainbow Vegetables

07 - 1/4 cup cherry tomatoes, halved
08 - 1/4 cup orange bell pepper, diced
09 - 1/4 cup yellow bell pepper, diced
10 - 1/4 cup baby spinach, chopped
11 - 1/4 cup broccoli florets, blanched and chopped
12 - 1/4 cup red cabbage, shredded
13 - 2 tablespoons sweet corn kernels
14 - 2 tablespoons sliced black olives
15 - 2 tablespoons green onions, sliced

→ Seasonings

16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon dried basil
18 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush flatbreads lightly with olive oil and place on the prepared baking sheet.
03 - Mix hummus and minced garlic in a small bowl. Spread evenly over each flatbread as the base layer.
04 - Sprinkle mozzarella and Parmesan cheese evenly over the hummus layer.
05 - Arrange vegetables in rainbow order: cherry tomatoes, orange bell pepper, yellow bell pepper with corn, spinach, broccoli, red cabbage, and black olives for pot of gold effect.
06 - Sprinkle oregano, basil, salt, and pepper over vegetables.
07 - Bake for 12 to 15 minutes until cheese is melted and flatbread edges are golden and crisp.
08 - Remove from oven, garnish with green onions, slice, and serve warm.

# Pro Tips:

01 -
  • It's a sneaky way to get vegetables onto plates without anyone noticing they're eating something healthy.
  • The visual is so fun that kids (and grown-ups) actually get excited about eating their veggies.
  • It comes together in under 40 minutes, so you're not stressed while hosting.
  • You can prep everything ahead and just throw it in the oven when guests arrive.
02 -
  • Blanching the broccoli for just 2–3 minutes prevents it from turning mushy or tasting raw after baking—this one step makes a huge texture difference.
  • Don't skip the parchment paper; without it, the bottom of your flatbread can stick and tear when you try to slice it.
  • If your vegetables release a lot of moisture (like if you use fresh tomatoes instead of cherry tomatoes), pat them dry with a paper towel first, or your pizza will turn soggy.
03 -
  • Arrange your vegetables in stripes rather than scattering them, so each slice gets the full rainbow effect and looks intentional.
  • If you're cooking for a crowd, double the recipe and use two baking sheets—the prep time barely increases, but you'll feed more people happily.
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