Smoked Gouda and Broccoli Flatbreads

By Ali Slagle

Updated Dec. 7, 2021

Smoked Gouda and Broccoli Flatbreads
Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
Total Time
15 minutes
Rating
4(1,014)
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
  • 8ounces smoked Gouda, grated on the small holes of a box grater (about 2 cups)
  • 8ounces broccoli stems and florets, coarsely chopped (about 3 cups)
  • 3scallions, thinly sliced
  • 1tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 4flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

380 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 21 grams protein; 682 milligrams sodium

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
1,014 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.

Chuck

This is the first thing I ever made from NYT Cooking and it was absolutely amazing.

Jeanie

This has turned into one of my go-to recipes. I've almost always got the ingredients in the fridge and it's quick. I sometimes add rotisserie chicken to the mix... Yum!

Catharine

I made this as a galette instead of flatbread—very successful! I thought the cheese-to broccoli ratio was a shade too high. I subbed the one shallot I had for the scallions, which might have contributed to a tiny bit of blandness. Nonetheless, a winner!

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