Fennel, Goat Cheese and Ripe Olive Double-Crusted Pizza


  • 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


  1. Position oven rack in lower third of oven; preheat to 425°F.
  2. Lightly oil a large baking sheet or coat it with nonstick spray. Sprinkle with 1 tbsp. cornmeal.
  3. In a large skillet, heat 2 tsp. oil over medium-high heat.
  4. Add the fennel, onion, bell pepper, garlic and fennel seeds; cook, stirring, until vegetables begin to turn golden, about 5 minutes.
  5. Reduce heat to low, cover and cook, stirring occasionally, until softened, 7 to 8 minutes. Set aside to cool slightly.
  6. Divide the pizza dough in half.
  7. 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.
  8. Stir the olives and cheese into the reserved vegetable mixture. Season with pepper.
  9. Spoon mixture over the prepared dough, leaving a 1-inch border. Roll remaining dough into an 11-inch circle and place over the filling.
  10. 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.
  11. Bake until the crust is browned and crisp, about 15 minutes. Cut into 8 wedges. Serve immediately.
Nutritional Analysis Per Serving:

462 calories per serving; 14g fat; 13mg cholesterol; 61g carbohydrate; 16g protein; 627mg sodium SODIUM