Pizza with Fontina, Potatoes, and Tapenade

Ingredients

• 1 ½ cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d'Aosta)
• 6 tablespoons extra-virgin olive oil, divided
• ¹/₃ cup freshly grated Parmigiano-Reggiano cheese
• Cornmeal (for sprinkling)
• 4 baby Yukon Gold potatoes
• 1 large garlic clove, finely chopped
• ½ cup cold water
• + 8 more ingredients
• • 1 teaspoon salt
  • 2 cups bread flour
  • 1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
  • ¼ cup warm water (105°F to 115°F)
  • Dried crushed red pepper
  • 2 teaspoons fresh rosemary
  • 3 tablespoons purchased black olive tapenade*
  • 1 roasted red bell pepper in brine from jar

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 ...

View full recipe at Epicurious