Recipes

• 3 tbsp (45 mL)
  olive oil
• 1
  small fennel bulb, thinly sliced
• 1
  small red onion, thinly sliced
• 3
  garlic cloves, minced
• 1 tbsp (15 mL)
  fresh thyme, finely chopped
• 1/4 tsp (1 mL)
  crushed fennel seeds
• 1/4 tsp (1 mL)
  each salt and pepper
• 1/4 cup (60 mL)
  fresh basil, finely chopped
• 1 lb (500 g)
  prepared pizza dough
• 1 cup (250 mL)
  shredded mozzarella cheese
• 1 pkg (300 g)
  Lilydale^® Oven Roasted Turkey Breast Slices
• 2 jars (170 g each)
  artichoke hearts, drained and chopped
• 3/4 cup (175 mL)
  crumbled goat cheese
• 1/4 tsp (1 mL)
  hot pepper flakes (optional)
• 2 tbsp (30 mL)
  fresh chives, finely chopped

1. Preheat oven to 425˚F (220˚C); arrange rack in lowest position. Heat oil in large skillet set over medium heat; cook fennel, red onion, garlic, thyme, fennel seeds, salt and pepper for 8 to 10 minutes or until fennel and onion are very tender. Let cool completely. Stir in basil.
2. Meanwhile, on lightly floured work surface, divide dough in half. Roll out each portion into 6- x 10-inch (15 x 25 cm) rectangle, about 1/4-inch (5 mm) thick. Arrange flatbread crusts on large greased baking sheet.
3. Spread fennel mixture evenly over each crust. Scatter mozzarella, Lilydale^® Oven Roasted Turkey Breast Slices
4. Bake for 15 to 18 minutes or until cheese melts and crust is golden brown and crisp. Sprinkle with chives. Cut each flatbread into 6 pieces.

Just before serving, sprinkle fresh arugula over flatbreads if desired.