Fennel, Goat Cheese and Ripe Olive Double-Crusted Pizza
Serves 4
Ingredients
- 3 tablespoons cornmeal, divided
- 3 teaspoons olive oil
- 1 large fennel, 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
- 1/2 cup California Black Ripe Olives, sliced
- 4 ounces goat cheese, crumbled
- Freshly ground pepper, to taste
Directions
- 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.
- In a large skillet, heat 2 tsp. oil over medium-high heat.
- Add the fennel, onion, bell pepper, garlic and fennel seeds; cook, stirring, until 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 tbsp. cornmeal.
- Stir the 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 tsp. oil and sprinkle with the remaining 1 tbsp. cornmeal.
- Bake until the crust is browned and crisp, about 15 minutes. Cut into 8 wedges. Serve immediately.
