{"id":3817,"date":"2010-04-17T16:56:27","date_gmt":"2010-04-17T22:56:27","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3817"},"modified":"2010-04-17T16:56:27","modified_gmt":"2010-04-17T22:56:27","slug":"chicken-and-fennel-flatbread-pizza","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/04\/17\/chicken-and-fennel-flatbread-pizza\/","title":{"rendered":"Chicken And Fennel Flatbread Pizza"},"content":{"rendered":"
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\"\"<\/a>Fennel in one of my favorite vegetables. \u00a0The flavor of fennel is quite similar to anise, but they are not the same vegetable. \u00a0It is delicious raw, sliced in a salad. \u00a0It is completely different in flavor when cooked in a casserole, like this\u00a0potato and fennel gratin<\/a> which is quite tasty. \u00a0It is incredible roasted with other vegetables when the edges get a bit crunchy and caramelized and the flavors mellow. \u00a0Fennel leaves look like dill in their delicate, thin, wispy green appearance. \u00a0These leaves are used as an herb. \u00a0The fennel bulb is used as a vegetable. \u00a0Fennel is one of the main ingredients in original absinthe. \u00a0I love fennel.<\/p>\n

The use of fennel in this recipe is what caught my eye on the Eating Well website. \u00a0Yes. \u00a0I am posting yet another recipe from the site. \u00a0Everything I’ve made so far has been wonderful, so I’ll keep trying things until I hit a bump. \u00a0Then I’ll back off, but not until I find something that doesn’t make me want seconds.<\/p>\n

These pizzas are not greasy or overly cheesy. \u00a0The vegetables add great flavor, and the chicken is much better for you than pepperoni or sausage. \u00a0There isn’t any sauce on the pitas, which I thought would make them a bit dry, but they were not even close. \u00a0The little bit of cheese goes a long way and you don’t miss the sauce.<\/p>\n

I changed the recipe just a bit. \u00a0I added salt, pepper and minced garlic to the chicken before cooking it, and I cooked the vegetables and chicken separately. \u00a0On two of the pizzas I used feta cheese instead of provolone and sprinkled some red pepper flakes on the finished products. \u00a0A combination of provolone and feta would be better since feta doesn’t melt very well.<\/p>\n

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Whole wheat pitas serve as the crust in these “pizzas”.<\/p>\n

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Sauteed red bell peppers, fennel and chicken top the pitas.<\/p>\n

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Provolone cheese is the finishing touch and is the glue that holds it all together.<\/p>\n

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Ben and I both liked these. \u00a0He did say that they tasted healthy, which I took as a complement.<\/p>\n

Chicken and Fennel Flatbread Pizzas<\/h6>\n

Eatingwell.com<\/a><\/p>\n

Ingredients<\/p>\n