Caramelized Fennel, Onion and Salami Flatbread

Posted by Lynda Balslev

Flatbread or Pizza? And what’s the difference? I had these questions in mind when I made this pizza, er, flatbread, for an easy weeknight dinner. While the difference could simply be semantic, there is a theory that a pizza has a sauce, while flatbread doesn’t. Of course, I’ve made plenty of pizza-flatbreads with no sauce and called them white pizzas, so what do you think?

I decided to label this recipe flatbread, and for the sake of further differentiation (and extra crunch) I used a different method for cooking the dough by pre-cooking it on a skillet then flipping it before adding the toppings and finishing it in a hot oven. The result is a crisp and golden crust for the bubbly melty toppings. It’s a flatbread, and I’m sticking to it.

Flatbread with Caramelized Fennel, Onion & Salame

Finocchiana is a traditional Tuscan salami flavored with fennel seed.
Makes 1 (10-inch) flatbread

4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 medium fennel bulb, fronds removed, thinly sliced
1 small onion, thinly sliced
Salt
1/2 teaspoon crushed red pepper flakes
8 ounces prepared pizza dough
4 ounces buffalo mozzarella thinly sliced
4 ounces thinly sliced fennel salame (finocchiana)
1/3 cup finely grated Parmigiano cheese
Fennel pollen (optional)

Whisk 2 tablespoons oil and garlic together in a small bowl and set aside.
Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium high heat. Add the fennel, onion, 1/2 teaspoon salt and the crushed red pepper flakes. Saute until the fennel and onion begin to turn golden brown at the edges, 4 to 5 minutes. Transfer to a plate. Wipe out the skillet with a paper towel.

Heat the oven broiler. Add 1 tablespoon oil to the skillet and swirl around to coat. Roll or stretch out the dough into a 10-inch circle. Lay the dough in the skillet. Cook over medium heat until the bottom is golden brown, 2 to 3 minutes. Flip the dough and cook until the other side is golden brown. While the bottom is cooking, brush the top with some of the garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Arrange the salami over the cheese. Scatter the fennel and onions over the salami. Sprinkle parmigiano all over the pizza.

When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until the cheese is melted and bubbly. Remove and transfer to a cutting board. Drizzle with some of the remaining garlic oil. Sprinkle with fennel pollen, if using. Cut into wedges and serve warm.