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Four Cheese & Truffle Honey Flatbread
with Mushrooms & Kale
50 MIN
+$1.99/serving
4 Servings
From the Test Kitchen
For this dish, we’re topping flatbread with four kinds of cheeses, including smoked gouda. Earthy mushrooms add even more irresistibly savory flavor to the dish, balanced by a spicy drizzle of honey mixed with red pepper flakes and a touch of umami truffle zest.
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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3 oz Soppressata
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22 oz Pizza Dough
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½ lb Mushrooms
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4 oz Fontina Cheese
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4 oz Smoked Gouda Cheese
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¾ lb Kale
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2 cloves Garlic
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1 Red Onion
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½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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2 tsps Honey
step-by-step
instructions
1
Prepare the ingredients
Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the fontina and gouda on the large side of a box grater; combine in a bowl.
2
Start the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
3
Finish the vegetables
Add the chopped kale to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
4
Assemble & bake the flatbread
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the finished vegetables, grated fontina and gouda, as much of the soppressata as you'd like (you may have extra), and a drizzle of olive oil. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the edges are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.
5
Make the hot truffle honey & serve your dish
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), as much of the truffle zest as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Carefully transfer the baked flatbread to a cutting board; evenly top with the parmesan and hot truffle honey. Cut the finished flatbread into equal-sized pieces. Enjoy!
1
Prepare the ingredients
Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the fontina and gouda on the large side of a box grater; combine in a bowl.
2
Start the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
3
Finish the vegetables
Add the chopped kale to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
4
Assemble & bake the flatbread
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the finished vegetables, grated fontina and gouda, as much of the soppressata as you'd like (you may have extra), and a drizzle of olive oil. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the edges are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.
5
Make the hot truffle honey & serve your dish
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), as much of the truffle zest as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Carefully transfer the baked flatbread to a cutting board; evenly top with the parmesan and hot truffle honey. Cut the finished flatbread into equal-sized pieces. Enjoy!
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