Smoked Gouda and Broccoli Flatbreads

By Ali Slagle

Total Time: 15 minutes
Rating: 4(889)
Notes: Read community notes

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

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.

Ratings

4 out of 5

889 user ratings

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Private Notes

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Cooking Notes

Mary from Terry, MS2 years ago

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 Rupp2 years ago

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!

Angie2 years ago

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.

J.P. Smith2 years ago

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".

Brkln.df2 years ago

chopped broccoli for 20 minutes at 400 degrees = well cooked, even crispy, so 10 minutes at 450 should be just perfect

Doug2 years ago

Made it vegan with Daiya vegan Smoked Gouda. Was a massive hit, so much so that I am making it tonight as we ring in the New Year and celebrate meeting 18 years ago.

Claudia2 years ago

Cooked longer than 8 to 10 minutes to cook broccoli more.

Carol Barber2 years ago

"Feel free to adapt with what you have: [...] for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable" - from the intro to the recipe, last sentence

T’scucina4 weeks ago

This is so simple and delicious. I used the garlic Naan bread. Tossed the ingredients with extra EVOO and added chopped fire roasted tomatoes. Keeper.

Jes4 weeks ago

I made this the other day and it quickly became a favorite for my family. Super delicious and easy to make on a weekday night. Love it!

e o1 month ago

I used Trader Joe’s flatbread pizza and also added cubed prosciutto. Delicious!

sk2 months ago

Good, added chopped jalapeño

Christa2 months ago

The smoked gouda did indeed grab my attention, but mixing everything together in a bowl and then scooping it out was a mess--I think it would make far more sense just to scatter the cheese on the flatbreads, top with vegetables, and then drizzle with oil. The broccoli needs to be chopped more finely than coarse. I threw in a chopped tomato because I happened to have one that I needed to use. A good pizza cutter is a must.

H2 months ago

Balsamic vinegar glaze

Amanda4 months ago

Hot honey. That's what you're looking for.

Diane5 months ago

Since my wife doesn't love broccoli, I substituted chopped brussel sprouts. It was delicious!

Sam5 months ago

Add a generous pinch of dried hot red pepper flakes to mix and more scallions! I use thin pre-baked pizza crusts.

Jennifer6 months ago

Could use some garlic or red pepper flakes. We added spicy honey drizzle we had on hand after cooking.

rose8 months ago

Use OG kristal Gouda, not smoked. So much better.

samJ10 months ago

I ended up using baby broccoli and regular Gouda and used finely diced onions since I couldn’t find scallions. Served with a salad and made a great mea!

Jon11 months ago

Add garlic

Gail Stanton1 year ago

This is easy and really delicious! We added the garlic warmed in olive oil as was suggested and it really made it special. I would stick to flatbread rather than pita since the filling has some weight.

KT1 year ago

This has become a favorite quick dinner for us. Delicious made just as written!

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