Pizza with Fontina, Potatoes, and Tapenade

Name: Pizza with Fontina, Potatoes, and Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons 1/4-ounce package active dry yeast; 473 milliliters bread flour; 8 servings Cornmeal (for sprinkling); 170 grams 1/2 cups coarsely grated Italian Fontina cheese (such as Fontina dAosta); 2 teaspoons finely chopped fresh rosemary; 1 large garlic clove, finely chopped; 3 Tbsps purchased black olive tapenade; 6 Tbsps extra-virgin olive oil, divided; 79 milliliters freshly grated Parmigiano-Reggiano cheese; 8 servings Dried crushed red pepper; 79 milliliters roasted red bell pepper in brine from jar, diced; 1 teaspoon salt; 59 milliliters warm water (105°F to 115°F); 118 milliliters cold water; 4 baby Yukon Gold potatoes

Pizz A mixture of active yeast, garlic clove, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir warm water and yeast in small bowl.

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Water

Yeast

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Bowl

Let stand 5 minutes to dissolve. Stir in 2tablespoons oil.

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Cooking Oil

Mix flour and 1 teaspoon salt inprocessor. With machine running, add yeastmixture, then 1/2 cup cold water; processuntil dough forms ball on top of blade.Process 45 seconds.

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Dough

All Purpose Flour

Water

Salt

Transfer dough tolightly floured surface. Knead until smooth,1 to 2 minutes.

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Dough

Pour 1 tablespoon oil intomedium bowl.

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Cooking Oil

Equipment you will use

Bowl

Add dough to bowl; turn tocoat. Cover with plastic wrap and let risein warm draft-free area until doubled involume, about 1 hour 15 minutes.

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Dough

Wrap

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Plastic Wrap

Bowl

Meanwhile, heat remaining 3tablespoons oil and garlic in small saucepanover low heat until mixture begins tobubble, 1 to 2 minutes. Set garlic oil aside.

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Garlic Oil

Garlic

Cooking Oil

Place potatoes in medium saucepan.

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Potato

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Sauce Pan

Addenough cold water to cover.

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Water

Sprinkle withsalt. Cover and bring to boil over high heat.Reduce heat to medium and boil with lidslightly ajar until almost tender, about 12minutes.

Drain; let stand until cool.

Place pizza stone or baking sheet (ifusing rimmed sheet, turn upside down)in oven. Preheat oven to 450°F.

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Baking Sheet

Pizza Stone

Oven

Transferdough to work surface.

Roll, pat, andstretch dough to 12- to 14-inch round.

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Dough

Roll

Sprinkle pizza peel or another baking sheet(if using rimmed sheet, turn upside down)with cornmeal.

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Cornmeal

Equipment you will use

Baking Sheet

Transfer dough round toprepared peel. Cover with plastic and letrest 10 minutes.

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Dough

Using thin knife, cut potatoes into1/8-inch-thick slices.

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Potato

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Knife

Sprinkle dough with

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Dough

Parmigiano-Reggiano and Fontina, leaving1-inch plain border around edge. Arrangepotato slices over cheese, then brushpotatoes with garlic oil.

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Garlic Oil

Parmigiano Reggiano

Fontina Cheese

Cheese

Sprinkle roastedred peppers over pizza. Spoon heaping1/4-teaspoon dollops tapenade over.

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Tapenade

Peppers

Brushdough border with garlic oil.

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Garlic Oil

Slide pizza from peel to pizza stone orbaking sheet in oven.

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Pizza Stone

Oven

Bake until bottom ofcrust is golden brown and cheese is melted,15 to 20 minutes. Using peel, transfer pizzato cutting board.

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Cheese

Equipment you will use

Cutting Board

Oven

Drizzle any remaininggarlic oil over pizza.

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Cooking Oil

Sprinkle with choppedrosemary, crushed red pepper, and salt.

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Red Pepper Flakes

Salt

Cutinto wedges and serve.

* A thick paste or spread made frombrine-cured olives, capers, anchovies,and seasonings; available at somesupermarkets and at specialty foods storesand Italian markets.

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Seasoning