St Pattys Rainbow Veggie Flatbread (Print)

A vibrant flatbread topped with colorful vegetables, melted cheese, and fresh herbs for a festive touch.

# Ingredients:

→ 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

# Directions:

01 - Preheat oven to 425°F (220°C).
02 - Place flatbreads on a baking sheet lined with parchment paper.
03 - Spread pizza or marinara sauce evenly over each flatbread.
04 - Sprinkle mozzarella cheese evenly over the sauce.
05 - Arrange vegetables in rows to create a rainbow effect, starting with red bell peppers, followed by orange, yellow, and green bell peppers, broccoli, corn, cherry tomatoes, red onion, and purple cabbage.
06 - Add crumbled feta cheese if desired.
07 - Bake for 12 to 15 minutes until cheese is melted and bubbly and flatbread edges are golden brown.
08 - Remove from oven, garnish with fresh parsley or basil, and sprinkle with freshly ground black pepper.
09 - Slice and serve immediately.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, so weeknight dinners feel celebratory without the stress.
  • Your kids (or inner kid) will actually want to eat vegetables when they're arranged like a real rainbow.
  • The flatbread trick means you skip the yeast and rising time that makes homemade pizza feel impossible.
  • It's flexible enough to use whatever vegetables are actually in your fridge, not just the fancy stuff.
02 -
  • Pat your vegetables dry after cutting them—any moisture will steam instead of roast, leaving you with soggy toppings instead of that slight caramelization that makes this special.
  • Don't skip the parchment paper because flatbread loves to stick, and scrubbing baked cheese off a sheet is a miserable way to spend five minutes.
  • The vegetables will release liquid as they cook, which is fine, but if you're using super juicy tomatoes, halve them and scoop out some of the seeds first.
03 -
  • Buy pre-cut vegetables if chopping feels like the barrier between you and actually making dinner—nobody gets extra points for knife work here.
  • If your flatbread is frozen, thaw it first so it bakes evenly instead of having cold spots in the middle that throw off your timing.
  • Make two pizzas if you're cooking for four people because one pizza rarely stretches as far as you think it will.
Back