Pizza with Fontina, Potatoes, and Tapenade

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network