Smoked Gouda and Broccoli Flatbreads

By Ali Slagle

Updated December 6, 2021

  • Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
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Total Time
15 minutes
Rating
4(1,107)
Comments
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There are equal amounts of cheese and broccoli on this flatbread, but it’s the smoked Gouda that grabs your attention. Its buttery and lightly smoked flavor is accentuated by the scallions, which sweeten and brown as they roast. These are super speedy with the help of store-bought flatbread, naan or pocketless pita, but because the breads vary in size, adjust the quantity of topping to cover yours. (If you have extra toppings, make a melt on toast). Feel free to adapt with what you have: Swap out Gouda for another melting cheese like Cheddar or fontina; and for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable.

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Ingredients

Yield:4 servings

  • 8 ounces smoked Gouda, grated on the small holes of a box grater (about 2 cups)

  • 8 ounces broccoli stems and florets, coarsely chopped (about 3 cups)

  • 3 scallions, thinly sliced

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and black pepper

  • 4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 62 milligrams cholesterol; 371 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 19 grams fat; 5 grams fiber; 660 milligrams sodium; 20 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.

  2. Step 2

    Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.

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Ratings

4 out of 5
1,107 user ratings
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Comments

Mary from Terry, MS

This is a lunch favorite for us. I like to heat olive oil with a clove of garlic, red pepper flakes and some Za'tar, let it cool, and use the flavored oil to make these flatbread "pizzas".

Teresa Rupp

Eat your heart out, Angelo’s! I grieved for your abandoned Pizza Bianca, but no more. Used Gouda and havarti, added thin sliced Roma tomatoes. Glorious!

Angie

I felt an urge to improve this simple flatbread. Garlic! Red pepper flakes! More garlic! But then I just said, "STOP." The simple things...the broccoli, the salt and pepper and olive oil. Just let that speak for itself. Gotta tell you. Sometimes simple is best. Delicious with the broccoli and the gouda shining through mingling together in a crunchy creamy way with the bite of the scallions. This is good. This is good in a very broccoli-gouda-scallion on a crispy flatbread way. This. Is a Keeper.

Works well together

We regularly make this at our house and love the flavor combination. So simple and rich.

Mark

It was indeed tasty and was a crowd pleaser! I gave it four stars. But to make it a five-star recipe, I think it needs more cheese presence. I don't think that doubling the smoked gouda would overdo things.

Asta

I'm coming across this delicious recipe again while looking for healthy recipes. I stopped making it because my teen stuck her nose up at it, but I'm going to put it back in rotation because it is a relatively quick (not 10 min though) and tasty dinner especially for those who love pizza. A premade base like flatbread or pita works, but I will try the dough made with flour and cottage cheese for added protein.

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