St Patricks Rainbow Veggie Flatbread (Print Version)

Colorful veggie flatbread with mozzarella, feta, and fresh vegetables inspired by St Patricks Day.

# What You 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

# Steps:

01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread with olive oil.
03 - Spread a thin layer of hummus or herbed cream cheese over each flatbread.
04 - Sprinkle mozzarella evenly over the sauce layer.
05 - Arrange vegetables in rainbow order across the flatbreads: red tomatoes, orange bell peppers, yellow bell peppers and corn, green spinach and broccoli, and purple cabbage with red onion.
06 - Sprinkle 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 Advice:

01 -
  • It turns vegetables into the main event instead of something tolerated on the side of the plate.
  • Kids will eat way more veggies when they're arranging them like an edible rainbow.
  • The whole thing comes together in under 35 minutes, which means you can celebrate without spending your evening in the kitchen.
02 -
  • Don't crowd the vegetables or they'll steam instead of staying crisp. Spread them out evenly so they actually toast a little in the oven.
  • If you're using watery vegetables like tomatoes, pat them dry first or they'll make your flatbread soggy.
03 -
  • Use a sharp knife to slice the flatbread after baking so you get clean cuts instead of squishing everything down.
  • If your naan is particularly thick, you can pre-bake it for 3 minutes before adding toppings to ensure the bottom gets crispy.
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