* Fennel & Proscuitto Flatbread features roasted fennel, crisped proscuitto & balsamic glaze.*Jalapeno Poppers poppers are stuffed with chicken, cream cheese, wrapped in bacon and baked. *Both are great appetizers for a cocktail party!
Preheat oven to 425 degrees. Trim and discard root end of fennel bulbs. Trim stalks and feathery top from bulbs, and snip fronds to equal 1 tbsp. Thinly slice fennel bulbs lengthwise, and place on an aluminum foil-lined baking sheet. Drizzle with 2 tbsp. olive oil, sprinkle with thyme and oregano and toss to combine. Bake at 425° for 20-25 minutes or until edges are golden brown and fennel is tender. Decrease oven to 400 degrees.
Cook prosciutto in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until browned and crisp. Break prosciutto into large pieces.
Spray pizza crust with olive oil cooking spray, place directly on oven rack and bake at 400 degrees for 5 minutes, or until lightly browned.
Top crust with shredded cheese, roasted fennel, and prosciutto. Broil 1 minute. Sprinkle with dried crushed red pepper, reserved chopped fennel fronds, and coarse sea salt. Drizzle with balsamic glaze.
Note - you can make your own glaze by reducing 1/3 c. of balsamic vinegar on medium heat until it thickens to a syrupy consistency, about 3-5 minutes.
Jalapeno Poppers
Preheat oven to 400 degrees. Cut each chili in half lengthwise; remove seeds and membranes.
Stir together cream cheese, chicken, cilantro (or basil + cumin), lime juice and salt. Spoon 1 1/2 - 2 teaspoons chicken mixture into each chile half, spreading to fill cavity. Wrap each chili with bacon strip half and secure with toothpick. Place poppers on a lightly greased wire rack in an aluminum foil-lined rimmed baking sheet.
Bake in preheated oven until bacon begins to crisp and chilies are softened, about 25 minutes. Increase oven temperature to broil, and broil until bacon is crisp, 2-3 minutes. Let stand 5 minutes before serving.