Ingredients

• Ingredients Units USM Scale 1x2x3x 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

Preparation

• Instructions Preheat oven to 425 degrees F. Cut the fennel. 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. Make the simple olive spread. Add the olives and lemon juice to the cup of a blender (I used a small personal blender), and blend until roughly combined. Spread dough on baking sheet.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). Layer the ingredients.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 the flatbread. 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.