Ingredients
The following ingredients have 2 Servings
- 1 pizza or focaccia dough (see notes for homemade dough)
- olive oil
- 1/2 cup kalamata olives (or your favorite)
- 1 small lemon, juice of
- 1 fennel, thinly sliced about 1/4 inch or smaller
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 -2 tablespoons capers
- 2 teaspoons fennel seeds (thyme or herbs de provence would be great too)
- mineral salt & cracked pepper to taste
- red pepper flakes to taste, optional
- chopped flat leaf parsley, to garnish
- almond parmesan, to garnish
Instruction
- Preheat oven to 425 degrees F.
- Slice the stalks and ends off. Discard wilted or discolored outer layers. Slice down the center, lengthwise, slice two halves in half. Slice thinly into 1/4 inch strips.
- . Add the olives and lemon juice to the cup of a blender (I used a small personal blender), and blend until roughly combined.
- Place the dough on a well oiled baking sheet, let rest for 30 minutes, covered. Spread the dough, using the heel of your hand, and shape into a rectangular (or any shape you prefer).
- Spread a thin layer of the olive mix on the dough (you may have leftovers). Top with beans, fennel, capers, fennel seeds, red pepper flakes, salt & pepper.
- Bake for 20 – 25 minutes, until edges are golden and bottom is crisp.
- Let cool a few minutes and slice. Top with chopped parsley.
- Serve with a light dusting of almond parmesan.
- Serves 2 – 3 as a meal or 4 – 6 as an appetizer.
