Author Notes: We do plenty of homemade pizza nights at my house, but I hardly ever go the red sauce and cheese route. Most of mine see an even ratio of legit pizza/flatbread to greens on top because I like the variation of temperature and texture. This one features the heft of za'atar, carrots, and leeks, all livened up by clementine-dressed fennel shreds, arugula, and salty olives. Once you have a good piece of dough, this one's pretty much in the bag. - Laura Wright | The First Mess
- 1 pound pizza dough
- 2 tablespoons olive oil, divided
- 2 to 3 teaspoons za'atar
- 1 carrot, peeled into thick ribbons
- 1 leek, white and light green part only, sliced
- 1/4 cup raw almonds, chopped
- 1/3 cup pitted kalamata olives
- 2 handfuls baby arugula leaves
- 1 fennel bulb, cored and shaved thinly
- 1 clementine, juiced
- Salt and pepper
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Spread the dough out on the parchment lined sheet. It should be about a foot in diameter all the way around. Drizzle one tablespoon of the olive oil on top of the dough and spread it around with your fingers.
- Sprinkle the dough with the za'atar, some salt, and pepper. Scatter the carrot ribbons, leeks, almonds and olives across the dough. Drizzle a bit more olive oil on top. Slide the tray into the oven and bake for about 15 to 20 minutes, or until the crust starts to appear golden brown.
- While the flatbread is baking, in a large bowl combine the arugula, fennel shreds, clementine juice, remaining olive oil, salt and pepper. Toss gently with your hands to combine.
- Once you remove the flatbread from the oven, cut it into slices and top it with the fennel salad. Serve hot.
- This recipe is a Community Pick!