CHOPPED KITCHEN

Smoked Gouda & Mushroom Flatbread

with Endive & Apple Salad

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Servings 8-10

For this rustic seasonal meal, weʼre 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.

Ingredients
  • 1 Endive
  • 2 cloves Garlic
  • 2 oz Smoked Gouda Cheese
  • 2 oz Fontina Or Aged Alpine Cheese
  • 1 Red Onion
  • 3⁄4 lb Pizza Dough
  • 4 oz Cremini Mushrooms
  • 1 Apple
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
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    1 Prepare the ingredients:

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    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.

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    2 Start the vegetables:

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    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.

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    3 Finish the vegetables:

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    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.