St Patricks Rainbow Flatbread

Last March, my friend texted me a photo of her kitchen counter covered in bell peppers and broccoli, asking if I could help her make something festive that wouldn't feel heavy before the parade. We ended up creating this rainbow flatbread pizza together, and honestly, it became the thing everyone asked for every St. Patrick's Day after that. The magic wasn't in any complicated technique—it was watching how the vegetables transformed into this gorgeous spectrum once they hit the warm cheese, like edible confetti for your plate.

I made this for a potluck once where I showed up nervous about whether vegetable pizza would hold its own next to everyone else's traditional dishes. Within twenty minutes, three people were asking for the recipe, and I realized that sometimes the prettiest thing on the table is also the one people actually want to eat seconds of.

Ingredients

• Flatbreads (2 large, store-bought or homemade): Pick ones sturdy enough to hold toppings without getting floppy—if they seem thin, consider using two layers or a thicker crust option.
• Olive oil (2 tbsp): A light brush creates crispy edges without making everything greasy.
• Plain hummus (1/2 cup): This is your secret weapon for moisture and flavor without heavy cream; if you want traditional, swap in pizza sauce or pesto.
• Garlic (1 clove, minced): Don't skip this—it wakes up the hummus and ties all those vegetables together.
• Shredded mozzarella cheese (1 cup): Use whole milk mozzarella if you can; it melts smoother and tastes fresher than the pre-shredded stuff with anti-caking powder.
• Grated Parmesan cheese (1/4 cup): This adds a salty, sharp note that balances the sweet peppers perfectly.
• Cherry tomatoes (1/4 cup, halved, red): Halve them before topping so they don't roll around and they release their flavor into the cheese as it melts.
• Orange bell pepper (1/4 cup, diced): Cut into small, bite-sized pieces so they cook through in the oven time.
• Yellow bell pepper (1/4 cup, diced): These sweeten as they warm, adding brightness without being too sharp.
• Baby spinach (1/4 cup, chopped): Chop it roughly so it doesn't disappear into the cheese but stays visible in your rainbow.
• Broccoli florets (1/4 cup, blanched and chopped): Blanch them for just two minutes first—this softens them slightly so they're not tough in the final pizza.
• Red cabbage (1/4 cup, shredded): This keeps its crunch even after baking, adding texture and that deep purple that makes the rainbow complete.
• Sweet corn kernels (2 tbsp, optional): If using, fresh or thawed frozen works better than canned, which can get rubbery.
• Black olives (2 tbsp, sliced, optional): The pot of gold detail is pure whimsy, but it also adds a salty savory note.
• Green onions (2 tbsp, sliced): Add these after baking so they stay fresh and bright, not wilted into the cheese.
• Dried oregano (1/2 tsp): Sprinkle this before baking so it infuses into the cheese layer.
• Dried basil (1/2 tsp): Pair with the oregano for that classic pizza flavor without needing fresh herbs.
• Salt and freshly ground black pepper: Taste as you season—the cheese is already salty, so go lighter than you think.

Instructions

Heat your oven and prep your stage:

Set the oven to 425°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks. This temperature is hot enough to crisp the flatbread edges without burning the vegetables.

Oil and position your flatbreads:

Brush each flatbread lightly with olive oil on both sides, then lay them flat on your prepared sheet. The oil is what creates those golden, crispy edges everyone loves.

Create your flavor foundation:

Mash the minced garlic into the hummus with a fork until combined, then spread it evenly across each flatbread like you're buttering toast. This garlic-hummus layer becomes creamy and aromatic as everything bakes.

Layer your cheeses:

Sprinkle mozzarella first, then Parmesan on top, distributing them so every bite gets some of both. The mozzarella melts and binds everything, while the Parmesan adds sharpness.

Arrange your rainbow with intention:

Start at one end and place vegetables in rainbow order: red tomatoes, orange pepper, yellow pepper and corn, green spinach and broccoli, and purple cabbage. If using olives for the pot of gold, cluster them at one end like you're creating a tiny landscape.

Season before the heat:

Sprinkle oregano, basil, salt, and pepper across the whole pizza so flavors distribute as things cook. Don't overdo the salt since the cheeses already carry plenty.

Bake until it's golden and bubbly:

Slide the sheet into your preheated oven for 12 to 15 minutes—you're looking for melted cheese and flatbread edges that have turned golden brown. Check at 12 minutes; oven temperatures vary, and you don't want the vegetables to dry out.

Finish with fresh brightness:

Remove from the oven, scatter green onions across the top while it's still warm, then slice and serve immediately. The green onions stay crisp and fresh, contrasting beautifully with the hot cheese underneath.

Save

One year, my neighbor made this for our block party and left the flatbread box sitting out where we could all see it was store-bought. Nobody cared, and that's when I realized the most impressive meals are the ones that look intentional and taste fresh, not the ones that require you to knead dough from scratch. This recipe proved that pretty and easy could exist in the same dish.

Why the Rainbow Arrangement Matters

The order isn't just for looks—it's actually functional. Placing softer vegetables like tomatoes near the center means they release moisture into the cheese and stay tender, while hardier veggies like cabbage on the edges get a little more direct heat and stay crisp. When you arrange intentionally, you're actually controlling how each ingredient cooks, and that's when a simple flatbread becomes something that tastes thoughtfully made.

Make-Ahead Strategy

You can prep every single vegetable the morning of and keep them in separate containers in the fridge—this is how I survive cooking for groups without losing my mind. Just don't assemble until 15 minutes before serving, or the vegetables will start releasing water and make your flatbread soggy. Oil, sauce, and cheese layer can go on earlier, but save the vegetable arrangement for the final stretch.

Flavor Swaps and Shortcuts

If hummus feels too adventurous, pizza sauce works perfectly and tastes more traditional. Pesto is beautiful if you have it on hand and leans the whole thing toward Italian-restaurant vibes. Goat cheese crumbled over the top adds tanginess, or feta if you want something saltier and more assertive.

• Swap the hummus base for marinara sauce or homemade pesto depending on the flavor direction you want.
• Use whatever vegetables you have on hand—roasted zucchini, thinly sliced mushrooms, or fresh arugula scattered on top after baking all work beautifully.
• Make it heartier by adding crumbled feta, ricotta dollops, or even some caramelized onions before the rainbow vegetables.

Save

This pizza tastes like celebration tastes—bright, colorful, and generous. Serve it warm, watch people's faces when they see the rainbow, and know you've created something that feels both special and totally unpretentious.

Recipe FAQ

→ What vegetables are best for the rainbow topping?

Use a variety like cherry tomatoes, orange and yellow bell peppers, baby spinach, broccoli, red cabbage, and optional sweet corn or olives for vibrant color and flavors.

→ Can I use a different base than flatbread?

Yes, pita bread or naan can be alternative bases that hold the toppings well and provide a similar texture.

→ What are good sauce alternatives for spreading?

Swap hummus with pesto or a traditional tomato-based sauce to vary the flavor profile.

→ How do I make this dairy-free?

Use plant-based cheese substitutes or omit cheese altogether and boost flavor with herbs and seasoned vegetables.

→ What is the best way to bake the flatbread evenly?

Preheat the oven to 425°F (220°C) and bake on parchment paper until edges are golden and cheese melts, about 12–15 minutes.

→ Can this be prepared ahead of time?

You can prep the vegetables and sauce in advance, then assemble and bake just before serving for freshest results.