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Smoked Gouda & Mushroom Flatbread Fill 1 Created with Sketch.

with Endive & Apple Salad

  • Group Created with Sketch.
    45-55 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 830 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A combination of sautéed mushrooms and two kinds of cheese gives our hearty vegetarian flatbread its irresistible layers of cheesy, savory flavor.

Smoked Gouda & Mushroom Flatbread with Endive & Apple Salad
  • 2 oz Fontina Or Aged Alpine Cheese
  • 1 White Endive
  • 2 cloves Garlic
  • 2 oz Smoked Gouda Cheese
  • 1 bunch Kale
  • 1 Red Onion
  • ¾ lb Pizza Dough
  • 4 oz Cremini Mushrooms
  • 1 Apple
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

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.

Start the vegetables:
Finish the vegetables:
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 browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

Assemble & bake the flatbread:
Prepare the remaining ingredients:
5 Prepare the remaining ingredients:

While the flatbread bakes, cut off and discard the root end of the endive; roughly chop. 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 coat; season with salt and pepper to taste. Transfer the baked flatbread to a cutting board; cut into 6 equal-sized pieces. Serve with the salad on the side. Enjoy!

Make the salad & serve your dish: