St. Patricks Rainbow Veggie Pizza (Printable Version)

Flatbread topped with colorful vegetables and cheese, ideal for a festive and healthy celebration.

# 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 peppers and corn, green spinach and broccoli, and purple cabbage with red onion.
06 - Sprinkle feta cheese over the arranged vegetables.
07 - Bake for 10 to 12 minutes, or 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 -
  • The vegetables stay crisp and fresh instead of turning mushy like they do on regular pizza.
  • It comes together so fast that even on a busy weeknight you can make something restaurant-worthy.
  • Kids actually eat their vegetables when they're arranged like a rainbow and topped with melted cheese.
02 -
  • Don't overload your vegetables or the flatbread will steam instead of crisping, turning it into something closer to a soggy flatbread casserole than pizza.
  • Chop your vegetables somewhat small so they actually cook through in the 12 minutes instead of arriving at the table still raw.
03 -
  • Prep all your vegetables before you turn on the oven so you're not frantically chopping while watching the time tick down.
  • If your flatbreads are thick and doughy, poke them with a fork a few times before adding toppings so steam can escape and they'll crisp instead of puff up.
Go Back