Pizza with Fontina, Potatoes, and Tapenade

Pizza with Fontina, Potatoes, and Tapenade
Photo by José Picayo

Ingredients

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

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

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