Rainbow Vegetable Flatbread
with hummus
We're showing some Pride with a rainbow of toppings on our simple vegetable-packed flatbreads (and it’s a fun way for kids to get involved), but feel free to add toppings in any arrangement you'd like. We first featured this colorful meal in 2021.
Smarts: Because the stalks of broccoli can be tough, be sure to cut the florets down into bite-sized pieces. Steaming the florets in the microwave before cooking also ensures they will be tender enough to eat.
Ingredients
- Bell peppers, orange - 1 , diced
- Bell peppers, yellow - 1 , diced
- Onions, red - 1/2 , diced
- Broccoli florets - 8 oz , chopped
- Tomatoes, Roma - 8 oz
- Flatbreads, any gluten-free - 4 (sub gluten-free pizza crust)
- Hummus - 8 oz
- Cheese, shredded mozzarella - 8 oz
Prep
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Bell peppers / Onions / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Tomatoes - Slice tomatoes.
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Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave until tender, 2 to 4 minutes.
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Make
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Heat oven to 400F / 204C.
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Spread flatbread out in a single layer on a sheet pan (use two if needed).
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Spread the top of the flatbread with hummus. Sprinkle with cheese and then add vegetables on top.
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Bake in the oven until cheese is melted and vegetables are tender, 10 to 15 minutes.
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Slice and serve. Enjoy!
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