St Patricks Rainbow Veggie Flatbread (Printable)

Colorful flatbread topped with fresh veggies and cheeses for a festive, healthy St Patricks Day delight.

# 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

# How To Make:

01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread evenly with olive oil.
03 - Spread a thin, even layer of hummus or herbed cream cheese over each flatbread.
04 - Sprinkle mozzarella cheese evenly across the sauce layer on both flatbreads.
05 - Organize vegetables in rainbow order: place red tomatoes first, followed by orange bell peppers, yellow peppers and corn, green spinach and broccoli, and finish with purple cabbage and red onion slices.
06 - Distribute crumbled feta cheese evenly over the arranged vegetables.
07 - Bake for 10 to 12 minutes until cheese is melted and flatbread edges turn golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice into portions, and serve warm.

# Top Tips:

01 -
  • It's genuinely festive without feeling like a gimmick—your guests will actually want to eat it, not just photograph it.
  • The whole thing comes together in under 35 minutes, which means you can pull this off even when you're running late.
  • Every bite tastes different because you get multiple vegetables, cheeses, and textures in one slice.
02 -
  • Don't arrange vegetables while they're still wet from washing—pat them dry or they'll steam instead of roast, and the whole thing stays pale instead of developing color.
  • The oven temperature matters more than you'd think; if it's too cool, everything gets floppy before the cheese melts, so use an oven thermometer if yours runs cold.
03 -
  • Buy pre-shredded vegetables if you're short on time—yes, there's a bit of cornstarch to prevent clumping, but it honestly doesn't matter on a baked flatbread.
  • If your oven runs hot, keep an eye on it after the 10-minute mark because flatbread can go from golden to burnt in about 30 seconds.
Go Back