This flatbread was very tasty, especially the fennel and olives, and was a huge hit with the whole family. My daughter demanded, "you WILL make this again, mommy, please?". Next time I might try garlic-infused oil-- my husband and I both slightly preferred the chickpea version of this bread; I think the olive version suffers from lack of allium (garlic, onions etc.). The beauty of this recipe is that you could really add just about any combination of inclusions-- scallions, black olives, you name it-- probably anything that would be good on pizza.
COOK THE ISSUE 2010
Cook the Issue 2010: Grilled olive orange fennel flatbread
By Pielove, member
May 31st, 2010
Recipe Used: Grilled Olive-Orange-Fennel flatbread
posted in: Gallery, Cook the issue 2010
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