# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread evenly with olive oil.
03 - Apply a thin, even layer of hummus or herbed cream cheese across each flatbread.
04 - Distribute shredded mozzarella evenly over the sauce layer on both flatbreads.
05 - Organize vegetables by color across the flatbreads in sequence: red tomatoes, orange bell peppers, yellow peppers and baby corn, green spinach and broccoli, and purple cabbage with red onion.
06 - Sprinkle crumbled feta cheese across the vegetables.
07 - Bake for 10 to 12 minutes until cheese is melted and flatbread edges are golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice into portions, and serve warm.
