Flatbread Pizzas With Fennel
Prep time: 
Cook time: 
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Serves: 4
  • 2 teaspoons extra-virgin olive oil
  • 1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
  • 4 oz. roasted piquillo peppers, cut into thin strips
  • 8 ounces boneless, skinless chicken breast, very thinly sliced
  • 4 flatbreads or pitas
  • 1 cup shredded fontina cheese
  1. Preheat oven to 500°F.
  2. Heat oil in a large skillet over medium heat. Add fennel and saute until it begins to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the fennel is soft and the chicken is cooked through.
  3. Place flatbreads on a baking sheet lined with tin foil and top with fennel and chicken mixture, pepper strips and cheese. Bake until the cheese melts and starts to bubble, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.
Adapted from EatingWell Magazine August/September 2005
Recipe by The Domestic Front at http://www.thedomesticfront.com/rip-childhood-flatbread-pizzas-with-fennel/