Flat Bread Pizza & Shaved Fennel Salad
If you’ve ever owned a side-by-side refrigerator, you know how easy it is for food to get buried for a few weeks. I’m constantly rearranging my fridge only to find what once was a perfectly edible leftover has turned into another addition to the compost pile. It’s good to make a habit of going through your refrigerator every few weeks for two reasons. First, you can discard any science projects that accidentally get moved to the back of the fridge. Second, it just might inspire you to create a new recipe. Tonight, I’m going to make Flat Bread Pizzas so I can use up a container of marinara sauce that’s been in the freezer for a few months, some leftover sautéed mushrooms and a renegade green pepper. When you think about it, what does one do with a single green pepper anyway? I also unearthed a fennel bulb that was slated for farro soup, but has been transformed into a Shaved Fennel Salad as a side for the pizza. Fennel (aka Anise) is actually an herb that has a celery-like crunch with a hint of licorice. Fennel seeds are a product of this plant. It’s low in calories and is a good source of phyto-nutrients, antioxidants, fiber and potassium. When buying fennel look for bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. Both the stalks and the leaves (fronds) should be green in color.
Shaved Fennel Salad
1 large fennel bulb
½ large red onion, sliced thinly
White balsamic vinegar
Olive oil (optional)
Black olives (optional)
Cut fronds from fennel bulb. Cut fennel lengthwise into four sections. Remove core, then slice thinly. Toss together with onion, oregano, vinegar, olive oil and black olives if using, salt and garlic powder.
For the flat bread pizza, you can use store-bought flat breads. I usually buy oblong Tandoori Naan flat breads at an ethnic market, but you can use any type of flat bread. Simply preheat the oven to 450 degrees. Place the flat breads on a baking sheet lined with parchment paper. Spoon the marinara on the bread, sprinkle with dried oregano, and sprinkle on your toppings. Bake until sauce bubbles and desired crispness is reached, about 10 minutes.
The pizza breakdown went something like this: Mom had hers with mushrooms, peppers & onions with marinara. Bruce had kalamata olives, peppers & onions with marinara. I had a “white” pizza with broccoli & garlic with cashew-tofu ricotta pie. My next post will be devoted to making cashew-tofu ricotta for this unconventional style pizza. It’s all good. Thanks for stopping by.