Step 1

Preheat oven to 425 degrees F.

Step 2

Slice the stalks and ends off. Discard wilted or discolored outer layers. Slice down the center, lengthwise, slice two halves in half. Slice thinly into 1/4 inch strips.

Step 3

. Add the olives and lemon juice to the cup of a blender (I used a small personal blender), and blend until roughly combined.

Step 4

Place the dough on a well oiled baking sheet, let rest for 30 minutes, covered. Spread the dough, using the heel of your hand, and shape into a rectangular (or any shape you prefer).

Step 5

Spread a thin layer of the olive mix on the dough (you may have leftovers). Top with beans, fennel, capers, fennel seeds, red pepper flakes, salt & pepper.

Step 6

Bake for 20 – 25 minutes, until edges are golden and bottom is crisp.

Step 7

Let cool a few minutes and slice. Top with chopped parsley.

Step 8

Serve with a light dusting of almond parmesan.

Step 9

Serves 2 – 3 as a meal or 4 – 6 as an appetizer.