Nutrition per serving may change if servings are adjusted.
3 tablespoons cornmeal, divided
3 teaspoons extra-virgin olive oil, divided
1 large fennel bulb, trimmed and thinly sliced
1 large onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 clove garlic, minced
1 teaspoon fennel seeds
16 ounces prepared whole-wheat pizza dough, (see Shopping Tip)
½ cup sliced California Ripe Olives
4 ounces goat cheese, crumbled
Freshly ground pepper, to taste
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.
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.