Skillet Cheddar Mushroom Flatbreads with Kale

Steps

1. In a large bowl, whisk the all-purpose flour, whole wheat flour, instant yeast and salt. This dough has no alcohol of any kind; it is about 65% hydration and 2% salt.
2. Add the lukewarm water and one third of the olive oil, stir into a shaggy dough, then knead on a clean counter for 8 minutes until smooth and elastic.
3. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
4. While the dough rises, heat another third of the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the mushrooms and cook undisturbed 4 minutes, then stir and cook 4 minutes more until browned and dry.
5. Stir the garlic, rosemary and smoked paprika into the mushrooms for 30 seconds, add the kale and cook 2 minutes until wilted. Season with the black pepper, move the mixture to a plate and wipe out the skillet.
6. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes, until it springs back slowly when poked.
7. Stretch one ball into a 10- to 11-inch round. Heat half of the remaining olive oil in the skillet over medium heat and lay in the dough. Cook 3 minutes until the bottom is golden with brown spots, then flip.
8. Quickly scatter half of the cheddar over the flatbread, top with half of the mushroom-kale mixture, cover with a lid and cook 4 to 5 minutes, until the cheese melts, the bottom is crisp and the center of the crust reaches about 200°F (93°C).
9. Slide the flatbread onto a cooling rack and rest 3 minutes. Repeat with the remaining half of the olive oil, the second dough round, the remaining half of the cheddar and the remaining half of the mushroom-kale mixture.
10. Scatter the green onion over both flatbreads, cut each into 6 slices and serve warm.