You’ll find countless variations of pizza around the world, where a dough base is used as a plate to carry other ingredients. In this version the saltiness of the feta works beautifully with the sharp sweetness of the pomegranate molasses and the anise crunch of fennel.
Drizzle the flatbread with a little olive oil on each side and season with salt and pepper. Heat a frying pan over medium heat and toast the flatbreads individually for 2 minutes on each side until golden and turning crisp.
Remove the flatbreads from the pan and keep warm. If necessary, wipe away any remaining oil in the pan, then toast the fennel seeds for about 1 minute until aromatic. Remove and set aside.
Shave the fennel bulb into thin slices using a mandoline or vegetable peeler.
Sprinkle the shaved fennel over the flatbreads, then scatter with the feta and fennel seeds. Drizzle some pomegranate molasses over each flatbread and serve.