Smoked Gouda and Broccoli Flatbreads
Updated December 6, 2021
Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
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)
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
- 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.
- 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.
Private Notes
Comments
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".
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!
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.
Yum!! I took the advice of other reviewers and prepared this as-written and am glad I did. It’s a legit 5-Star recipe for me and my crew. I used prepackaged thin pizza crusts and the amount of topping was just enough for 4, fully-loaded (ie perfect) pizzas. Yay! Happy to have a light-ish, easy, and delicious meal like this in the rotation!
We regularly make this at our house and love the flavor combination. So simple and rich.
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.