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Smoked Gouda & Mushroom Flatbread
with Endive & Apple Salad
55 MIN
2 Servings
From the Test Kitchen
For this rustic seasonal meal, we’re topping flatbread—made by rolling out pizza dough until extra-thin—with two kinds of cheeses, including nutty smoked Gouda. Cremini mushrooms add even more irresistibly savory flavor to the flatbread, balanced by a bright, crisp endive and apple salad.
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NutritionPER SERVING
-
Calories860 Cals (est.)
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fresh
ingredients
Title
- 1 Endive
- 2 cloves Garlic
-
1 bunch Kale
- 2 oz Smoked Gouda Cheese
-
2 oz Fontina Or Aged Alpine Cheese
- 1 Red Onion
- ¾ lb Pizza Dough
- 4 oz Cremini Mushrooms
- 1 Apple
- 1 Tbsp Honey
- 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
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, then preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Remove and discard the stems of the kale; roughly chop the leaves. Grate both cheeses on the large side of a box grater (discarding any rind). 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 and fragrant.
3
Finish the vegetables:
Add the chopped kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.
4
Assemble & bake the flatbread:
Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/8-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the finished vegetables, grated cheeses, and a drizzle of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the crust has browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.
5
Prepare the remaining ingredients:
While the flatbread bakes, cut off and discard the root end of the endive; roughly chop the leaves. Core, quarter, and thinly slice the apple. To make the dressing, in a large bowl, whisk together the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste.
6
Make the salad & serve your dish:
Just before serving, add the chopped endive and sliced apple to the bowl of dressing. Toss to combine; season with salt and pepper to taste. Serve the baked flatbread with the salad on the side. 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, then preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Remove and discard the stems of the kale; roughly chop the leaves. Grate both cheeses on the large side of a box grater (discarding any rind). 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 and fragrant.
3
Finish the vegetables:
Add the chopped kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.
4
Assemble & bake the flatbread:
Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/8-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the finished vegetables, grated cheeses, and a drizzle of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the crust has browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.
5
Prepare the remaining ingredients:
While the flatbread bakes, cut off and discard the root end of the endive; roughly chop the leaves. Core, quarter, and thinly slice the apple. To make the dressing, in a large bowl, whisk together the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste.
6
Make the salad & serve your dish:
Just before serving, add the chopped endive and sliced apple to the bowl of dressing. Toss to combine; season with salt and pepper to taste. Serve the baked flatbread with the salad on the side. Enjoy!
Tips from Home Chefs