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
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 calories; 20 g total fat; 4.7 g saturated fat; 13 mg cholesterol; 652 mg sodium. 380 mg potassium; 59.7 g carbohydrates; 5.9 g fiber; 7 g sugar; 15.4 g protein; 2143 IU vitamin a iu; 62 mg vitamin c; 43 mcg folate; 85 mg calcium; 1 mg iron; 22 mg magnesium;