Fennel, Goat Cheese & Ripe Olive Double-Crust Pizza (Printer-Friendly Version) | Eating Well
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Fennel, Goat Cheese & Ripe Olive Double-Crust Pizza

http://www.eatingwell.com/recipes/fennel_goat_cheese_ripe_olive_double_crust_pizza.html

From EatingWell:  November/December 2007, May/June 1997

It's easy to elevate the humble homemade pizza when you add a second crust on top. Loaded with fennel, bell pepper, onion, garlic, goat cheese and olives, this version is bursting with great flavor.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Position oven rack in lower third of oven; preheat to 425°F. Lightly oil a large baking sheet or coat it with nonstick spray. Sprinkle with 1 Tbsp. cornmeal.
  2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fennel, onion, bell pepper, garlic and fennel seeds; cook, stirring, until the vegetables begin to turn golden, about 5 minutes. Reduce heat to low, cover and cook, stirring occasionally, until softened, 7 to 8 minutes. Set aside to cool slightly.
  3. Divide the pizza dough in half. On a lightly floured surface, with a floured rolling pin, roll 1 piece of dough into an 11-inch circle; place on the prepared baking sheet. Sprinkle with 1 tablespoon cornmeal.
  4. Stir olives and cheese into the reserved vegetable mixture. Season with pepper. Spoon mixture over the prepared dough, leaving a 1-inch border. Roll remaining dough into an 11-inch circle and place over the filling. Press edges together, then roll to form a rim. Brush top with the remaining 1 teaspoon oil and sprinkle with the remaining 1 tablespoon cornmeal.
  5. Bake until the crust is browned and crisp, about 15 minutes. Cut into 8 wedges. Serve immediately.

Nutrition

Per serving : 462 Calories; 14 g Fat; 5 g Sat; 4 g Mono; 13 mg Cholesterol; 61 g Carbohydrates; 16 g Protein; 6 g Fiber; 627 mg Sodium; 399 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 2 vegetable, 1 medium-fat meat, 2 fat

Tips & Notes