Four-Cheese Broccoli Pizza


  • 2 fluffy naan flatbreads
  • 2 TBSP melted butter or olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
  • 2 cups chopped Smith’s Farm’s broccoli florets
  • 1.5 cups grated cheddar, Gouda, and Parmesan cheese (1+1/2 cups cheese total)
  • 2-3 TBSP crumbled feta cheese


  1. Set your oven to 350 F.
  2. Melt butter with fresh minced garlic, parsley and basil and spread onto the naan. Bake for around 8-10 minutes straight on the rack until lightly golden with a fluffy center.
  3. Chop the florets from the raw broccoli until it looks more like confetti and less like baby trees. I suppose you should also pretend that’s technical cooking terminology. Either blanch or steam the florets until bright green and tender. As a shortcut, I filled a bowl with the florets, poured boiling water from my Keurig over the broccoli and then waited a few minutes before draining with a mesh strainer. You haven’t really lived until you’ve cooked broccoli with a coffee pot.
  4. After draining the water from the florets, return to the bowl and add cheddar, Gouda and Parmesan cheeses.
  5. Spread on the garlicky baked naan and top with crumbled feta. Return to oven and bake for 15-20 minutes until crispy and melty perfection is reached. Slice and serve!

Thank you to for this great recipe!

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