St Patricks Rainbow Veggie Flatbread (Printable Version)

A vibrant flatbread topped with fresh rainbow vegetables and melted cheese, perfect for festive gatherings.

# Ingredient List:

→ 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, optional
14 - 2 tablespoons sliced black olives, optional
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 Instructions:

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 - In a small bowl, combine hummus and minced garlic. Spread evenly over each flatbread.
04 - Sprinkle mozzarella and Parmesan cheese over hummus layer.
05 - Arrange vegetables in rainbow sequence: cherry tomatoes, orange bell pepper, yellow bell pepper with corn, spinach, broccoli, red cabbage. Place black olives at one end for decorative effect if desired.
06 - Sprinkle oregano, basil, salt, and pepper over vegetables.
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's a conversation starter—people actually photograph their plates before eating, which never gets old.
  • The combination of hummus and cheese creates a creamy base that rivals traditional pizza sauce without feeling heavy.
  • You can prep everything in advance and throw it together in minutes, perfect for when you want to seem put-together but actually have no time.
02 -
  • Blanching the broccoli before topping is non-negotiable—raw broccoli releases moisture during baking and creates a soggy patch on your flatbread, which I discovered the hard way on attempt two.
  • Don't layer vegetables too thickly or they'll never cook through; thin, even layers mean every bite has something different to experience.
03 -
  • If your flatbreads come from the freezer, thaw them completely or they'll cook unevenly and stay doughy in the center while the edges burn.
  • Arrange vegetables in stripes rather than dots—it's easier, looks more intentional, and actually distributes flavors more evenly across each bite.
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