St Patricks Rainbow Veggie Flatbread (Printer Version)

A festive flatbread topped with colorful fresh vegetables for a healthy 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 Prepare:

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

# Expert Suggestions:

01 -
  • It's a vegetable lover's dream disguised as a celebration, getting you to eat your whole garden without feeling virtuous about it.
  • You can prep everything the night before and have dinner on the table in under 15 minutes, which means more time actually enjoying the day.
  • Kids will eat it because it looks like edible art, and adults will eat it because it genuinely tastes fresh and intentional.
02 -
  • Don't go heavy-handed with wet vegetables like tomatoes or spinach, or your flatbread will turn soggy and sad—a little restraint here pays off.
  • Raw broccoli florets are firmer when chopped fine because they'll still have structure when they heat through, unlike larger pieces that turn mushy.
03 -
  • Use a sharp knife and a cutting board that won't slip while you're chopping, because the difference between rough-cut and clean-cut vegetables shows on the plate and in the eating.
  • If your flatbread starts to brown too fast on the edges before the cheese melts, tent it loosely with foil for the last few minutes—it's a small thing that saves the whole dish.
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