Za'atar carrot and leek flatbread with almonds and fennel salad

Indulge in a savory blend of za'atar flatbread, crisp carrots, tender leeks, crunchy almonds, and fragrant fennel in this delightful salad.

Ingredients:

• 450g pizza dough
• 2 tablespoons olive oil, divided
• 2 to 3 teaspoons za'atar
• 1 carrot, peeled into thick ribbons
• 1 leek, white and light green part only, sliced
• 1/4 cup raw almonds, chopped
• 1/3 cup pitted kalamata olives
• 2 handfuls baby arugula leaves
• 1 fennel bulb, cored and shaved thinly
• 1 clementine, juiced
• Salt and pepper

Instructions:

1. Preheat the oven to 400° F. Prepare a baking sheet by covering it with parchment paper.
2. Place the dough on the prepared sheet. Shape it into a circle with a diameter of about one foot. Drizzle one tablespoon of olive oil over the dough and use your fingers to spread it evenly.
3. Sprinkle the dough with za'atar, salt, and pepper. Scatter the carrot ribbons, leeks, almonds, and olives over the dough. Drizzle some more olive oil on top. Place the sheet in the oven and bake for approximately 15 to 20 minutes, or until the crust turns golden brown.
4. While the flatbread is baking, mix arugula, fennel strips, clementine juice, the remaining olive oil, salt, and pepper in a large bowl. Gently toss the ingredients together with your hands.
5. After taking the flatbread out of the oven, slice it and add the fennel salad on top. Serve the dish while it's hot.

Summary:

• Calories: 1876 kcal
• Fat: 64 g
• Protein: 57 g
• Carbs: 276 g
• Potassium: 2347 mg
• Magnesium: 308 mg