Happy New Year to you all! As much as I enjoyed 2013, I’m happy to begin a new year. I hope everyone finds themselves at peace, healthy and happy as we begin 2014. I’m starting our year with this Cannellini Bean & Fennel Flatbread. It’s a great way to use this creamy white bean and fennel that I have been loving so much lately!
Cannellini Bean & Fennel Flatbread
Cannellini beans have a good amount of protein per serving, about 10 grams, and adds a subtle taste and nice texture the the recipe. Fennel, one of my favorite flavors at the moment, pairs so well with the beans and capers. Kalamata olives would also be spectacular as well. If your not a fan of capers, olives will be a great replacement or addition with their wonderful saltiness and flavor. You may even like to make an olive spread as your base for the flatbread, a quick recipe is in the notes for this option!
As is, this was a great flatbread and was so easy to make, visually appealing, protein enhanced and full of flavor! I could easily serve this as a meal or as an appetizer to friends and family.
Cheers to a new year of great vegan food, at least I hope you find it all to be as good as I do!Print
CANNELLINI BEAN & FENNEL FLATBREAD
A simple flatbread with plenty of flavor! Serve as a meal, side or snack.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: Serves 2 - 3 as meal or 4 - 6 as appetizer
- Category: Entree, Pizza
- Cuisine: Vegan
- 1 pizza or focaccia dough (see notes for homemade dough)
- olive oil
- 1 fennel, thinly sliced about 1/4 inch or smaller
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 -2 tablespoons capers
- 2 – 3 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
Preheat oven to 425 degrees F. Let dough rest in its package or covered at room temp for about 15 minutes. On a baking sheet, grease or line with silpat or parchment paper, flatten dough into a rectangular shape using the heel of your hand. Use your fingertips at the edges to press and flatten outward.
Drizzle olive oil over dough and spread with your fingers, back of a spoon or silicon brush. Spread cannellini beans in a single layer over the dough. Layer with sliced fennel. Sprinkle with capers, fennel seeds, salt, pepper and optional red pepper flakes. Add an extra drizzle of olive oil over top if desired.
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.
For ease, pre-made pizza or focaccia dough works great. If you prefer to make your own dough I recommend this recipe from Food 52. I suggest using spelt flour or a gluten free flour blend. I used a ready made rosemary foccacia dough for this recipe.
Feel free to replace the capers with sliced kalamata olives, or you may like to use both.
You may even like to add an olive spread before topping as pictured below. This was so delicious! In a blender/food processor, add 1/2 – 2/3 cups kalamata olives and a tablespoon or so olive oil, pulse until roughly blended. Spread mixture evenly over dough before topping. This will add a wonderful flavor to every bite!
I also used a Himalayan Salt with Truffles from Trader Joe’s which added another layer of flavor! In the store it was $5.99, in the link it sells for $10 (glad I found it in the store). Yes, it’s a bit for salt but I’m a foodie and this is what I like to spend my money on. :) I believe it’s a holiday product so keep your eye out if your a truffle fan and pick up a can. I have only used the salt here and on little hassleback red potatoes with herbs…so far so delicious!
Here’s a quick tutorial on how to cut fennel from Better Home & Garden