St Patricks Rainbow Veggie Flatbread (Printable)

Colorful flatbread topped with fresh veggies and cheeses for a festive St Patricks Day 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 - Apply a thin, even layer of hummus or herbed cream cheese across each flatbread.
04 - Sprinkle shredded mozzarella evenly over the sauce layer.
05 - Organize vegetables in rainbow sequence: red tomatoes, orange bell peppers, yellow peppers and baby corn, green spinach and broccoli, purple cabbage and red onion.
06 - Sprinkle crumbled feta cheese over the vegetable arrangement.
07 - Bake for 10 to 12 minutes 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.

# Expert Tips:

01 -
  • It comes together faster than ordering delivery, yet looks like you've been cooking all morning.
  • Every bite tastes different depending on which vegetables you hit—there's genuine discovery in each slice.
  • Kids will actually eat their vegetables when they're arranged like a festive flag instead of piled on a plate.
02 -
  • Chop your vegetables uniformly small—oversized pieces won't soften in the baking time and you'll bite into something raw and crunchy when you didn't expect it.
  • Arrange vegetables by color for real reasons, not just looks: softer vegetables (tomato, spinach) go on earlier-cooking spots while sturdier ones (cabbage, broccoli) handle the full heat without turning mushy.
03 -
  • Don't skip the parchment paper—it's the difference between golden, crispy edges and flatbread that sticks to the pan.
  • If your vegetables are releasing water (like tomatoes), pat them dry before placing them on the pizza so everything doesn't get soggy.
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