# What you'll need:
→ 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
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush flatbreads lightly with olive oil and place on prepared baking sheet.
03 - In a small bowl, combine hummus and minced garlic, then spread evenly over each flatbread.
04 - Sprinkle mozzarella and Parmesan cheese over the hummus layer on each flatbread.
05 - Arrange vegetables in rainbow order across flatbread: cherry tomatoes, orange bell pepper, yellow bell pepper with corn, spinach, broccoli, red cabbage, and black olives for pot of gold effect.
06 - Sprinkle oregano, basil, salt, and pepper over vegetable and cheese layers.
07 - Bake for 12 to 15 minutes until cheese melts and flatbread edges are golden and crisp.
08 - Remove from oven, garnish with green onions, slice, and serve warm.
