St Patricks Day Rainbow Flatbread (Printable Version)

Colorful flatbread topped with fresh veggies and cheeses, ideal for a vibrant 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

# Directions:

01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread lightly with olive oil.
03 - Spread a thin layer of hummus or herbed cream cheese evenly over each flatbread.
04 - Sprinkle mozzarella cheese evenly over the sauce base.
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 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, and serve warm.

# Expert Advice:

01 -
  • You get to arrange a gorgeous edible rainbow that tastes as vibrant as it looks, no artificial dyes required.
  • It comes together in under 35 minutes, which means you can actually enjoy the party instead of being stuck cooking.
  • Picky eaters suddenly become adventurous when vegetables are arranged like an art project instead of served on a boring plate.
02 -
  • Chop your vegetables before you start assembling so you're not racing against the clock while the oven preheats.
  • If your flatbread is thick or still cold from the fridge, give it an extra 2 minutes in the oven before adding toppings so the bottom cooks through instead of staying doughy.
03 -
  • Use low-moisture mozzarella shredded fresh from the block instead of pre-shredded from a bag, which contains anti-caking agents that prevent it from melting into a cohesive layer.
  • If your vegetables are releasing water while you're prepping, spread them on a paper towel for a few minutes; this small step prevents a soggy bottom crust.
Go Back