St Patricks Rainbow Veggie Flatbread (Printable Version)

Colorful flatbread layered with fresh vegetables and cheeses, perfect for a festive and healthy meal.

# 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

# Step-by-Step Guide:

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, even layer of hummus or herbed cream cheese across each flatbread.
04 - Sprinkle mozzarella cheese evenly over the sauce layer on both flatbreads.
05 - Arrange vegetables in rainbow progression: red tomatoes, orange bell peppers, yellow peppers and corn, green spinach and broccoli, purple cabbage and red onion.
06 - Sprinkle crumbled feta cheese evenly across the vegetable-topped flatbreads.
07 - Bake for 10 to 12 minutes, or until cheese is melted and flatbread edges are golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice into portions, and serve warm.

# Additional Tips::

01 -
  • You get to arrange vegetables like you're painting, which means even reluctant veggie eaters suddenly care what's on their plate.
  • It comes together in about half an hour, so it's perfect when you want something that feels special without the stress.
  • The combination of creamy cheese, crisp vegetables, and chewy flatbread hits every texture your mouth could want.
02 -
  • Chop your vegetables before you start assembling, because once you begin layering, you don't want to stop and go hunting through your cutting board.
  • If your vegetables are very wet, pat them dry with paper towels, or they'll steam instead of roast and make the flatbread soggy.
03 -
  • Don't skip patting the vegetables dry; it's the single most important step between a crispy flatbread and a soggy one.
  • Arrange your vegetables right before baking rather than ten minutes ahead, because sitting time makes them release moisture that pools underneath.
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