St. Pattys Rainbow Veggie Flatbread (Printable Version)

A vibrant flatbread topped with fresh colorful vegetables, ideal for adding cheer to any 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
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 sauce evenly over each flatbread.
04 - Sprinkle mozzarella cheese evenly over the sauce.
05 - Arrange vegetables in rows to form a rainbow effect, starting with red bell peppers, followed by orange, yellow, green bell peppers, broccoli, corn, cherry tomatoes, red onion, and purple cabbage.
06 - Top with crumbled feta cheese if desired.
07 - Bake for 12 to 15 minutes until cheese is melted and bubbly and flatbread edges are golden.
08 - Remove from oven and garnish with fresh parsley or basil and black pepper. Slice and serve immediately.

# Expert Hints:

01 -
  • Kids actually volunteer to eat their vegetables when they're part of something this visually exciting.
  • The whole thing comes together in under 35 minutes, which means you can pull this off on a weeknight without stress.
  • It's forgiving enough for beginners but impressive enough to make you feel like you've nailed something special.
02 -
  • Don't skip the parchment paper—I learned this the hard way when flatbread stuck to the pan and I spent fifteen minutes scraping char off the bottom.
  • If your vegetables are wet from washing, pat them dry with a paper towel first, otherwise they'll steam instead of roast and everything gets soggy.
  • Arrange your rainbow right before baking, not thirty minutes ahead, because the vegetables will start releasing moisture onto the sauce.
03 -
  • Keep your vegetables in consistent sizes so everything cooks evenly and looks intentional rather than haphazard.
  • If you want extra crispy edges on your flatbread, brush them with a little olive oil before baking.
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