Pizza with Fontina, Potatoes, and Tapenade
Makes 8 first-course or 4 main-course servings
A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.
1/4 cup warm water (105°F to 115°F)
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
6 tablespoons extra-virgin olive oil, divided
2 cups bread flour
1 teaspoon salt
1/2 cup cold water
1 large garlic clove, finely chopped
4 baby Yukon Gold potatoes
Cornmeal (for sprinkling)
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d’Aosta)
1 roasted red bell pepper in brine from jar, diced (1/3 cup)
3 tablespoons purchased black olive tapenade*
2 teaspoons finely chopped fresh rosemary
Dried crushed red pepper
Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve.
Stir in 2 tablespoons oil.
Mix flour and 1 teaspoon salt in processor. With machine running, add yeast
mixture, then 1/2 cup cold water; process until dough forms ball on top of
blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead
until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add
dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm
draft-free area until doubled in volume, about 1 hour 15 minutes.
Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan
over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil
aside.
Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed
sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to
work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle
pizza peel or another baking sheet (if using rimmed sheet, turn upside down)
with cornmeal. Transfer dough round to prepared peel. Cover with plastic and
let rest 10 minutes.
Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough
with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around
edge. Arrange potato slices over cheese, then brush potatoes with garlic
oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon
dollops tapenade over. Brush dough border with garlic oil.
Slide pizza from peel to pizza stone or baking sheet in oven. Bake until
bottom of crust is golden brown and cheese is melted, 15 to 20 minutes.
Using peel, transfer pizza to cutting board. Drizzle any remaining garlic
oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and
salt. Cut into wedges and serve.
- A thick paste or spread made from brine-cured olives, capers, anchovies,
and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.
Test-kitchen tip: Is the pizza dough shrinking back up when you’re trying
to roll it out? Let the dough rest at room temperature for 15 to 20 minutes.
(This will allow the gluten to relax.)
Servings: 4