St. Patricks Rainbow Veggie Pizza (Printer-friendly)

A colorful flatbread topped with a variety of fresh veggies and melted mozzarella and feta cheeses.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place flatbreads on the prepared surface.
02 - Brush each flatbread evenly with olive oil using a pastry brush.
03 - Spread a thin, even layer of hummus or herbed cream cheese across each flatbread.
04 - Sprinkle mozzarella cheese evenly over the sauce layer on both flatbreads.
05 - Arrange vegetables in color sequence across the flatbreads: red tomatoes, orange bell peppers, yellow bell peppers and corn, green spinach and broccoli, and purple cabbage with red onion.
06 - Sprinkle crumbled feta cheese over the vegetable arrangement.
07 - Bake for 10 to 12 minutes, or until cheese is melted and flatbread edges turn golden brown.
08 - Remove from oven, garnish with fresh parsley and ground black pepper, slice into portions, and serve immediately while warm.

# Expert Advice:

01 -
  • It looks like edible art, which means your guests will Instagram it before they eat it.
  • Everything comes together in under 35 minutes, so you can make something stunning on a weeknight without stress.
  • You get actual vegetables in every bite, and nobody feels like they're eating a salad instead of pizza.
02 -
  • Don't slice your vegetables too thick, or they'll stay raw in the center while the cheese burns—small, uniform pieces are the only way this works in twelve minutes.
  • If your flatbread is thick or dense, bake it for three minutes before adding toppings so it gets a head start and the base actually cooks through instead of staying doughy.
03 -
  • Use parchment paper, not foil—foil can stick to melted cheese and ruin your presentation, and parchment lets the flatbread brown evenly underneath.
  • If you're making two flatbreads at once, rotate the baking sheet halfway through so both cook at the same speed, since ovens have hot spots.
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