# What Goes In:
→ Flatbread Base
01 - 2 large flatbreads, store-bought or homemade
02 - 2 tablespoons olive oil
→ Sauce
03 - 1/2 cup plain hummus
04 - 1 clove garlic, minced
→ Cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
→ Rainbow Vegetables
07 - 1/4 cup cherry tomatoes, halved
08 - 1/4 cup orange bell pepper, diced
09 - 1/4 cup yellow bell pepper, diced
10 - 1/4 cup baby spinach, chopped
11 - 1/4 cup broccoli florets, blanched and chopped
12 - 1/4 cup red cabbage, shredded
13 - 2 tablespoons sweet corn kernels, optional
14 - 2 tablespoons sliced black olives, optional
15 - 2 tablespoons green onions, sliced
→ Seasonings
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon dried basil
18 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush flatbreads lightly with olive oil and place on the prepared baking sheet.
03 - Mix hummus and minced garlic in a small bowl until combined. Spread evenly over each flatbread.
04 - Sprinkle mozzarella and Parmesan cheese evenly over the hummus layer.
05 - Arrange vegetables in rainbow order across the flatbread starting with cherry tomatoes, followed by orange bell pepper, yellow bell pepper with corn if using, spinach, broccoli, and red cabbage. Place black olives at one end for pot of gold effect if desired.
06 - Sprinkle oregano, basil, salt, and pepper over the topped flatbread.
07 - Bake for 12 to 15 minutes until cheese is melted and flatbread edges are golden and crisp.
08 - Remove from oven, garnish with green onions, slice, and serve warm.
