Preheat oven to 425°F. Turn dough out onto a work surface, and punch down dough. Place dough on a lightly oiled 15- x 10-inch rimmed baking sheet. Press and stretch dough to reach edges of baking sheet. Cover with plastic wrap coated with cooking spray, and let stand 15 minutes.
Uncover dough, and make indentations over surface of dough with the end of a wooden spoon. Top evenly with sliced fennel and olives. Brush with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon each salt and pepper. Bake in preheated oven until lightly golden, about 20 minutes.
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