Roasted Fennel on Flatbread + Olives and Raisins

My new favorite vegetable is fennel.  In my Christmas dinner, it appeared in a salad with oranges and an orange vinaigrette.    For  friends’ New Year’s Eve dinner, I brought a bean and roasted fennel dip.

Tonight, it’s Grilled Fennel Flatbread with Olives and Sultanas from Food52.  

This calls for making a yeast crust.  Mine is underway…dough is sitting and I’m waiting.  

What intrigues me about the flavors is the salty-sweet combination:  olives and feta, and sultanas or golden raisins and a drizzle of honey.  

 This was a big hit last might with M.  It was delicious.  Even my crust was good. (Yeast is something I’ve not really mastered.)

Next time I might slice the fennel a little thinner.  

Though as usual, I did make some changes to the recipe.

The topping is a paste of the Kalmata olives, raisins, some olive oil with fresh thyme - but I had no thyme.  Spread this paste on the dough.

The recipe calls for 2 bulbs of fennel — which is really a meaningless measure.  Bulbs vary in size/weight.   I used just one bulb and it was plenty.  Mix the sliced fennel with lemon juice, red pepper flakes (I didn’t include), Parmesan and more raisins. This mixture goes on top of the olive paste.

Top the fennel mix with more Parmesan, crumbled feta and then drizzle with honey.

Bake at 500 degrees for 15-20 minutes.  The crust gets very crispy and the fennel and cheese gets browned.

This is a nice choice over pizza.  It has great flavors and very sturdy crispy crust.  Loved it!