St. Pattys Rainbow Veggie Flatbread (Print Version)

A festive flatbread loaded with colorful fresh vegetables and melted cheese for a tasty, easy meal.

# What You'll Need:

→ Flatbread Base

01 - 2 large naan or flatbread rounds

→ Sauce & Cheese

02 - 1/2 cup prepared pizza or marinara sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup crumbled feta cheese, optional

→ Rainbow Vegetables

05 - 1/4 cup diced red bell pepper
06 - 1/4 cup diced orange bell pepper
07 - 1/4 cup diced yellow bell pepper
08 - 1/4 cup diced green bell pepper
09 - 1/4 cup chopped broccoli florets
10 - 1/4 cup halved cherry tomatoes
11 - 1/4 cup thinly sliced red onion
12 - 1/4 cup sweet corn kernels, fresh or thawed
13 - 2 tablespoons chopped purple cabbage

→ Garnish

14 - 2 tablespoons chopped fresh parsley or basil
15 - Freshly ground black pepper to taste

# How to Make:

01 - Preheat oven to 425°F. Place flatbreads on a baking sheet lined with parchment paper.
02 - Spread pizza sauce evenly over each flatbread, then sprinkle mozzarella cheese uniformly across the sauce.
03 - Arrange vegetables in rows to create a rainbow effect: red bell peppers, orange bell peppers, yellow bell peppers, green bell peppers, broccoli, corn, cherry tomatoes, red onion, and purple cabbage.
04 - Top with crumbled feta cheese if desired.
05 - Bake for 12 to 15 minutes until cheese is melted and bubbly and flatbread edges are golden brown.
06 - Remove from oven, garnish with fresh parsley or basil and black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, which is honestly my favorite kind of magic on a weeknight.
  • Your kids will actually eat their vegetables when they get to arrange them into a rainbow themselves.
  • The visual presentation makes people smile before they even take a bite.
02 -
  • Don't overload with wet vegetables like fresh tomatoes unless you halve them first, otherwise your crust gets soggy and sad.
  • Spacing matters more than you'd think—pile vegetables too densely and some won't cook through while others start to char.
  • Remove it from the oven when the cheese is just bubbly, not when it looks fully cooked, because it keeps cooking as it cools.
03 -
  • Prep all your vegetables while the oven preheats so you're not rushed, and you can actually enjoy the assembly process instead of stressing.
  • A drizzle of aged balsamic glaze after baking adds depth that makes people ask what your secret ingredient is.
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