Fennel, Goat Cheese & Ripe Olive Double-Crust Pizza

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.

Tips & Notes

• 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

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.

Nutrition Bonus: Vitamin C (104% daily value), Vitamin A (33% dv)

3 1/2 Carbohydrate Serving

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

Recipe Categories

More From EatingWell