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Shallot & fennel flatbread
Nb persons: 8
Yield:
Preparation time:
Total time: 45 minutes
Source:
Serves 8. Makes 16 slices. Hands on time: 20 minutes. Total time: 45 minutes. Ingredients: | |
Cooking spray | |
1 16oz whole-wheat pizza dough ball | |
1 small | fennel bulb, trimmed and thinly sliced or julienned (1 1/2 cups) |
Sea salt | |
black pepper to taste | |
2 Tbsp | finely ground cornmeal |
3 Tbsp | whole-wheat flour |
2 tsp | olive oil |
6 medium | shallots, thinly sliced, (2 cups) |
1 Tbsp | fresh lemon juice |
1 1/4 cup | shredded low-fat mozzarella cheese |
4 oz | cooked boneless, skinless chicken breast, shredded, (3/4 cup) |
1/3 cup | chopped pitted kalamata olives |
2 Tbsp | chopped fresh chervil |
1 Tbsp | chopped fresh dill |
Instructions:
Lightly mist a large bowl with cooking spray. Place dough into bowl, cover with a damp tea towel and allow to rest at room temperature for 20 minutes.
Position oven rack in bottom third of oven and preheat to 425. Arrange fennel on a parchment-lined baking tray. Mist with cooking spray and season with salt and pepper. Roast fennel for 15 minutes, until light golden brown. Set aside until cool enough to handle and slice any remaining large pieces into strips.
Mist a 17 x 11-inch rimmed baking sheet with cooking spray and sprinkle evenly with cornmeal. Set aside.
Place dough ball on a floured surface and punch into a flattened disk. Roll dough into a rectangle about 1 inch longer and wider than rimmed baking sheet (dough will shrink slightly). Carefully transfer dough to sheet. Brush top of dough with oil. In a small bowl, toss shallots with lemon juice.
Onto dough, evenly layer half of mozzarella, fennel, shallots, chicken and olives, then remaining half of mozzarella. Season with salt and pepper. Bake on bottom third of oven for 25 minutes, until pizza is golden brown. Remove from oven and cut into 16 pieces. Sprinkle with chervil and dill.
Nutrients: 324 calories, 42g carbs, 18g protein, 346mg sodium, 17mg cholesterol
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