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Sunday, 1 March 2020

Fennel Salami, Artichoke and Drop Pepper Flatbreads

Fennel Salami, Artichoke and Drop Pepper Flatbreads
  • 2 flatbreads
  • Bag grated mozzarella
  • Few tablespoons mayo
  • 2 tsp mustard
  • Large handful rocket
  • 1/2 red pepper, finely sliced
  • 1/2 red onion finely sliced
  • Handful of sliced black olives
  • Jar of artichoke hearts
  • Fennel salami, thinly sliced

Method:
Preheat your oven to 180 degrees.  Divide the mayo and mustard on top of each of the flatbreads, using the back of a spoon, smooth it all around the flatbread, top each one with half the mozzarella and the remaining ingredients (excluding the rocket).  Place onto two baking trays and place in the oven for around 10 minutes, until the cheese has melted.  Plate up, sprinkle over the rocket and a drizzle of your favourite salad dressing and enjoy.

This is yet another quick and easy recipe.  I have mainly posted this to give a shout out to Calcot Farm Produce who we bought the salami from at the recent Haywards Heath Producers Market.  

This is great sausage, the fennel really lifts the flavour and was perfect with this dish, if you can, I def recommend buying some, you won’t regret it!  Obviously you can use whatever you lay your hands on, but this salami really makes it so give it a go.


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