Smoked Gouda & Mushroom Flatbread with Endive & Apple Salad

Smoked Gouda & Mushroom Flatbread

with Endive & Apple Salad

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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tips & techniques
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 (discarding any rind). Combine in a bowl.

Start the vegetables:
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.

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.

Assemble & bake the flatbread:
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.

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 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.

Make the salad & serve your dish:
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

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 (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.

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 the crust has browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

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 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!

Make the salad & serve your dish:
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