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Smoked Gouda & Mushroom Flatbread
with Kale & Apple Salad
45 MIN
3 Servings
From the Test Kitchen
For this rustic fall meal, we’re topping flatbread—simply made by rolling out our pizza dough until extra-thin—with two kinds of mushrooms, including delicately textured enoki. Smoked gouda cheese adds its creamy texture and nutty, smoky flavor. A bright salad of marinated kale, apple, and honey vinaigrette cuts through the richness of the flatbread. (You may receive green curly, dark green lacinato, or red kale!)
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NutritionPER SERVING
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Calories660 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough and honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Thinly slice the cremini mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Cut off and discard the root ends of the enoki mushrooms. Grate the cheese on the large side of a box grater.
2
Start the vegetables:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cremini mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the garlic and whole thyme sprigs; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
3
Finish the vegetables:
Add the heavy cream (shaking the bottle before opening) to the pan; cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Carefully remove and discard the thyme sprigs. 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 ⅛-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared 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, enoki mushrooms, cheese, 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. Season with salt and pepper.
5
Prepare the remaining ingredients & make the salad:
While the flatbread bakes, to make the dressing, in a large bowl, whisk together the mustard, vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Remove and discard the kale stems; thinly slice the leaves. Quarter, core, and thinly slice the apple. Add the kale and apple to the bowl of dressing. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Thinly slice the chives.
6
Finish & plate your dish:
Garnish the baked flatbread with the chives. Transfer to a cutting board; cut into 6 equal-sized pieces. Serve ⅔ of the flatbread with ⅔ of the salad (you will have extra flatbread and salad). Enjoy!
1
Prepare the ingredients:
Remove the dough and honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Thinly slice the cremini mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Cut off and discard the root ends of the enoki mushrooms. Grate the cheese on the large side of a box grater.
2
Start the vegetables:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cremini mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the garlic and whole thyme sprigs; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
3
Finish the vegetables:
Add the heavy cream (shaking the bottle before opening) to the pan; cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Carefully remove and discard the thyme sprigs. 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 ⅛-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared 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, enoki mushrooms, cheese, 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. Season with salt and pepper.
5
Prepare the remaining ingredients & make the salad:
While the flatbread bakes, to make the dressing, in a large bowl, whisk together the mustard, vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Remove and discard the kale stems; thinly slice the leaves. Quarter, core, and thinly slice the apple. Add the kale and apple to the bowl of dressing. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Thinly slice the chives.
6
Finish & plate your dish:
Garnish the baked flatbread with the chives. Transfer to a cutting board; cut into 6 equal-sized pieces. Serve ⅔ of the flatbread with ⅔ of the salad (you will have extra flatbread and salad). Enjoy!
Tips from Home Chefs