St Patricks Rainbow Veggie Flatbread (Printable Version)

A colorful flatbread piled with fresh vegetables and melted cheese, perfect for a festive meal.

# What You Need:

→ Flatbread Base

01 - 2 large flatbreads, store-bought or homemade
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

# Step-by-Step:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can actually make it on a weeknight instead of just thinking about it.
  • Every bite is a different color and flavor, so even picky eaters get excited about what they're eating.
  • The hummus base keeps things light and interesting instead of drowning everything in heavy sauce.
02 -
  • Don't skip blanching the broccoli, because raw broccoli won't soften enough in the fifteen minutes the flatbread needs, and you'll end up with a chewy texture that feels wrong.
  • The hummus will spread easier if you thin it slightly with a tiny bit of water or lemon juice, which I learned by using a spatula to scrape residue off the flatbread the hard way.
03 -
  • Chop your vegetables into roughly the same size so they cook evenly and look intentional on the flatbread instead of chaotic.
  • If your flatbreads are thick or extra chewy, brush them lightly with garlic oil before the hummus to add another layer of flavor that people notice but can't quite name.
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