You’ll find countless variations of pizza around the world, where a dough base is used as a plate to carry other ingredients. In this version the saltiness of the feta works beautifully with the sharp sweetness of the pomegranate molasses and the anise crunch of fennel.
SERVES: 2
INGREDIENTS:
- 2 Middle Eastern flatbreads
- Olive oil
- Sea salt and freshly ground black pepper
- 1 tsp fennel seeds
- 1 small fennel bulb, trimmed
- 4 ounces feta cheese, crumbled
- 1 Tbsp pomegranate molasses
INSTRUCTIONS:
- Drizzle the flatbread with a little olive oil on each side and season with salt and pepper. Heat a frying pan over medium heat and toast the flatbreads individually for 2 minutes on each side until golden and turning crisp.
- Remove the flatbreads from the pan and keep warm. If necessary, wipe away any remaining oil in the pan, then toast the fennel seeds for about 1 minute until aromatic. Remove and set aside.
- Shave the fennel bulb into thin slices using a mandoline or vegetable peeler.
- Sprinkle the shaved fennel over the flatbreads, then scatter with the feta and fennel seeds. Drizzle some pomegranate molasses over each flatbread and serve.
