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
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Ingredients
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1 pound
pizza dough
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2 tablespoons
olive oil, divided
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2 to 3 teaspoons
za'atar
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1
carrot, peeled into thick ribbons
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1
leek, white and light green part only, sliced
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1/4 cup
raw almonds, chopped
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1/3 cup
pitted kalamata olives
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2 handfuls
baby arugula leaves
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1
fennel bulb, cored and shaved thinly
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1
clementine, juiced
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Salt and pepper
Directions
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Preheat the oven to 400° F. Line a baking sheet with parchment paper.
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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.
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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.
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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.
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Once you remove the flatbread from the oven, cut it into slices and top it with the fennel salad. Serve hot.
I cook for a living, and for every other reason you could imagine. Loves: eating with friends, any vegetable, whiskey, and casual gardening.
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