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


Recipe Summary test

40 mins


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 calories; protein 15.4g; carbohydrates 59.7g; dietary fiber 5.9g; sugars 7.1g; fat 20g; saturated fat 4.7g; cholesterol 13mg; vitamin a iu 2143.3IU; vitamin c 61.7mg; folate 43.3mcg; calcium 85.4mg; iron 1.4mg; magnesium 22.5mg; potassium 380.2mg; sodium 652.4mg; thiamin 0.1mg.