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
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.
11 thoughts on “Caramelized Fennel, Onion and Salami Flatbread”
Tomato, tomahto… 😉
I love them all, but usually call them pizza, if it’s stuff on top of a dough. Unless it’s crostini. But that’s another creature altogether, right? 😉
I agree – they are all good!
I have never pondered the difference between pizza and flatbread but I wouldn’t mind figuring it out if it involves a few slices of this Caramelized Fennel, Onion and Salami Flatbread!
I always wonder about the difference! From my experience: a flatbread guarantees that you’re getting thin, crisp dough; whereas a pizza can be deep dish, etc. Also, flatbreads consistently have “better” sounding ingredients. Mushrooms become portabello, onions are caramelized, etc, haha.
This is definitely a winner no matter what you call it
A great choice of toppings. I really love to cook with fennel.
Will someone please get around to inventing a “lick-a-vision”!
This is fantastic! I really like how your cooked your flatbread in a skillet first then topped and baked. Great idea!
Love the toppings you chose for your flatbread, looks and sounds delicious!
What a great idea for getting a crispy dough! I need a few pieces of this flatbread to ponder the differences between flatbread and pizza. But I think of flatbreads as being thin and crispy. Just like this one. And I’m always looking for uses for my fennel pollen, so this is perfect.
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