Whole-Wheat Flatbread with Apples, Walnuts and Gorgonzola
- Yield: 4 to 6 servings
Use store-bought dough to make this an easy, everyday meal, or plan ahead and make your own.
- 3/4cup unbleached all-purpose flour, plus more for dusting
- 3/4cup whole-wheat flour
- 1/2 envelope active dry yeast (about 1 1/4 teaspoons)
- 1teaspoon kosher or sea salt
- 1/2 to 2/3cup warm water
- 1 1/2tablespoons olive oil
- 1 to 1 1/2 pound prepared whole wheat pizza dough
- 1/3cup chopped walnuts
- 5ounces Gorgonzola cheese
- 1/3cup light cream
- Olive oil to drizzle
- 2large large firm-sweet apples, such as Pink Lady, Honeycrisp, or Jonagold, skin on, cored and cut into 1/4-inch wedges
- Kosher or sea salt to sprinkle
- Freshly ground black pepper
- 2ounces baby arugula leaves
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment (or the container of a food processor), combine the flours, yeast and salt. Put the water in a small bowl and pour in the oil. Turn the mixer on low (or pulse the food processor) while slowly drizzling in 1 cup of the water-oil mixture. A shaggy dough will begin to form. Continue adding additional water to the mixture, 2 tablespoons at a time, until the mixture forms a ball of dough.
- Turn the dough onto a floured work surface and knead for about a minute to form a smooth ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled, about 1 to 2 hours.
- Deflate dough and transfer to a floured surface. Sprinkle with a little flour, cover with plastic wrap, and let rest for 20 minutes.
- To make the flatbread: Preheat the oven to 450F and set a rack to the lower position.
- Line a rimmed baking sheet with parchment paper and press the dough out in the pan to cover most of the bottom. Cover with plastic and set aside.
- Put the walnuts in a heavy-bottomed skillet on low heat and toast, stirring occasionally, until golden brown, about 10 minutes. Meanwhile, beat the Gorgonzola with the cream, using an electric mixer, to form a thick paste.
- Uncover the dough and press it out again so that it covers the bottom of your pan. Drizzle lightly with olive oil, then use a tablespoon to dot the dough all over with dollops of the Gorgonzola cream. Arrange the apple slices over all, then sprinkle with walnuts, salt and pepper. Drizzle with a little more oil, then transfer to the oven and bake, turning the pan once, until crust is browned and toppings are bubbling, about 18 to 22 minutes. Sprinkle with arugula leaves and serve.
Recipe courtesy of the U.S. Apple Association