In From The Cold
Top Chef champion Hosea Rosenberg’s recipe for the perfect Colorado après-ski gathering.
Pear & Aged Gouda Flatbread (serves 8)
1 - For the Dough*
1 package active yeast
½ teaspoon sugar
1¾ cups all-purpose flour
1 teaspoon kosher salt
¾ cup warm water
1 teaspoon extra-virgin olive oil
In a standing mixer bowl, combine yeast, sugar, flour, and salt. With the mixer running, add warm water slowly until a ball forms. (If sticky, add more flour until it doesn’t stick and a ball forms. If too dry, add more water.) Knead ball until firm.
Coat large bowl with oil and set dough ball inside. Cover with plastic wrap and allow to rise at room temperature for about 1 hour. Dough should double in size.
Turn dough out on a floured surface and knead lightly into a smooth ball.
*As an alternative, you can use store-bought dough. For this recipe, you’ll need 1 package.
2 - For the Flatbread
5 ounces aged Gouda cheese, sliced
2 ripe pears, cored and thinly sliced
leaves from a few sprigs of fresh thyme
1 tablespoon honey
1 ounce fresh arugula leaves
juice of ½ lemon
fresh-cracked black pepper
Preheat oven to 500°. Roll ball of dough into a thin circle. Place on a warmed pizza stone or in a cast-iron pan.
Top with sliced cheese, sliced pears, picked thyme leaves, and a drizzle of honey. Bake in oven for about 6 to 8 minutes, or until edges of the dough are dark brown and edges of the pears are showing color. Remove from oven and allow to rest for about 2 minutes. Slice into wedges and top with arugula tossed in lemon juice, salt, and pepper. If desired, add prosciutto just before serving.