Whole-Wheat Flatbread with Apples, Walnuts and Gorgonzola

  • Yield 4 to 6 servings

Apples, blue cheese and walnuts make a delicious flavor combination for anytime of the year.

Whole Wheat Flatbread
U.S. Apple Association

Use store-bought dough to make this an easy, everyday meal, or plan ahead and make your own.

Ingredients

Dough:
3/4 cup unbleached all-purpose flour, plus more for dusting
3/4 cup whole-wheat flour
1/2 envelope active dry yeast (about 1 1/4 teaspoons)
1 teaspoon kosher or sea salt
1/2 to 2/3 cup warm water
1 1/2 tablespoons olive oil
Flatbread:
1 to 1 1/2 pound prepared whole wheat pizza dough
1/3 cup chopped walnuts
5 ounces Gorgonzola cheese
1/3 cup light cream
Olive oil to drizzle
2 large 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
2 ounces baby arugula leaves

Instructions

  1. 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.
  2. 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.
  3. Deflate dough and transfer to a floured surface. Sprinkle with a little flour, cover with plastic wrap, and let rest for 20 minutes.
  4. To make the flatbread: Preheat the oven to 450F and set a rack to the lower position.
  5. 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.
  6. 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.
  7. 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

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