AIA Green - Family Health Care News

Fennel, Onion & Cheese Flatbread

Fennel, Onion & Cheese Flatbread

Our easy-to-make flatbread is topped with fragrant fennel, caramelized onions and a goat cheese-mozzarella blend, and paired with a peppery arugula salad. It makes a tasty party appetizer, or enjoy it as a light lunch.


1 6-inch square flatbread
½ medium red onion, sliced
1 cup arugula, washed, dried and coarsely chopped
¼ cup fennel bulb, halved, cored and thinly sliced
1.5 tablespoon reduced-fat goat cheese
2 tablespoon mozzarella cheese
1 tablespoon balsamic vinegar
Cooking spray


Preheat the oven to 400 degrees Fahrenheit.
Spray a medium skillet with cooking spray and add onions. Cover very low heat, stirring occasionally, until onions are soft and caramelized (about 10 minutes).
Remove onions from heat and mix in fennel.
Place the flatbread on a baking sheet and top with sautéed onions and fennel. Crumble the goat cheese and mozzarella on top and bake for 10 minutes.
Allow to cool for a few minutes and cut into 16 triangles.
Place arugula in the center of the plate and surround the arugula with 3 triangles of flatbread pizza.
Drizzle with balsamic vinegar.

Nutrition Information

Serving size: 3 triangles (when cut, there should be 16 triangles total)

Amount Per Serving

Calories: 59
Fat: 2g
Saturated fat: <1g
Protein: 3g
Total carbohydrates: 8g
Dietary fiber: 1g
Sodium: 98g
Cholesterol: 4mg

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