2Food > Fennel, Goat Cheese & Ripe Olive Double-Crust Pizza

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Fennel, Goat Cheese & Ripe Olive Double-Crust Pizza

Prep Time: 25 min.
Cook Time: 15 min.
Total Time: 40 min.
Servings: 4

What you need

3 tablespoons cornmeal, divided
1 large fennel bulb, trimmed and thinly sliced
1 teaspoon fennel seeds
1 clove garlic, minced
4 ounces goat cheese, crumbled
3 teaspoons extra-virgin olive oil, divided
1/2 cup sliced California Ripe Olives
1 large onion, thinly sliced
Freshly ground pepper, to taste
16 ounces prepared whole-wheat pizza dough, (see Shopping Tip)
1 large red bell pepper, seeded and thinly sliced

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How to do it

1. Position oven rack in lower third of oven; preheat to 425F. 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.

3. 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.

4. Roll remaining dough into an 11-inch circle and place over the filling. Press edges together, then roll to form a rim.

5. Brush top with the remaining 1 teaspoon oil and sprinkle with the remaining 1 tablespoon cornmeal.

6. Bake until the crust is browned and crisp, about 15 minutes.

7. Cut into 8 wedges.

8. Serve immediately.

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Nutrition

Calories
475.04cal ( 23.75% of daily need)
Fat
15.83g ( 24.36% of daily need)
Saturated Fat
5.86g ( 36.65% of daily need)
Carbohydrates
69.41g ( 23.14% of daily need)
Sugar
9.91g ( 11.02% of daily need)
Cholesterol
13.04mg ( 4.35% of daily need)
Sodium
1220.43mg ( 53.06% of daily need)
Protein
16.35g ( 32.71% of daily need)
Vitamin C
47.38mg ( 57.44% of daily need)
Vitamin A
1370.87IU ( 27.42% of daily need)
Iron
4.65mg ( 25.84% of daily need)
Fiber
6.11g ( 24.43% of daily need)
Manganese
0.31mg ( 15.75% of daily need)
Copper
0.31mg ( 15.46% of daily need)
Vitamin B6
0.28mg ( 13.97% of daily need)
Phosphorus
138.83mg ( 13.88% of daily need)
Potassium
396.56mg ( 11.33% of daily need)
Vitamin E
1.63mg ( 10.86% of daily need)
Folate
41.2µg ( 10.3% of daily need)
Vitamin B2
0.17mg ( 10.01% of daily need)
Calcium
93.8mg ( 9.38% of daily need)
Magnesium
32.97mg ( 8.24% of daily need)
Vitamin B1
0.08mg ( 5.61% of daily need)
Vitamin B3
1.08mg ( 5.41% of daily need)
Zinc
0.77mg ( 5.11% of daily need)
Vitamin B5
0.51mg ( 5.11% of daily need)
Vitamin K
4.31µg ( 4.11% of daily need)
Selenium
2.08µg ( 2.98% of daily need)

Breakdown

Proteins
13.47%
Fat
29.35%
Carbs
57.18%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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