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.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Position oven rack in lower third of oven; preheat to 425 degrees F. Lightly oil a large baking sheet or coat it with nonstick spray. Sprinkle with 1 Tbsp. cornmeal.

  • 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.

  • 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.

  • 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.

  • Bake until the crust is browned and crisp, about 15 minutes. Cut into 8 wedges. Serve immediately.


Shopping Tip: Fresh pizza dough can be found in the refrigerated section of your supermarket.

Supermarket pizza dough is sometimes made with cholesterol-raising hydrogenated fats. Check the ingredient list to find one made with olive oil. And using whole-wheat pizza crust will add more fiber per serving than white crust.

Nutrition Facts

459.2 calories; protein 15.4g 31% DV; carbohydrates 59.7g 19% DV; exchange other carbs 4; dietary fiber 5.9g 24% DV; sugars 7.1g; fat 20g 31% DV; saturated fat 4.7g 23% DV; cholesterol 13mg 4% DV; vitamin a iu 2143.3IU 43% DV; vitamin c 61.7mg 103% DV; folate 43.3mcg 11% DV; calcium 85.4mg 9% DV; iron 1.4mg 8% DV; magnesium 22.5mg 8% DV; potassium 380.2mg 11% DV; sodium 652.4mg 26% DV; thiamin 0.1mg 6% DV.