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Pizza with Fontina, Potatoes, and Tapenade

r_231fcd3f-9b15-4301-af10-4a1a916319a2

Source: Rick Rodgers/Epicurious

Pizza with Fontina, Potatoes, and Tapenade

r_231fcd3f-9b15-4301-af10-4a1a916319a2

Source: Rick Rodgers/Epicurious

Ingredients

Yields: 8 first-course-4 main-course servings (8 Servings)

¼ cup Warm Water (105f To 115f) 59.15g
1¼ oz Package Active Dry Yeast (2 1/4 Teaspoons) 35.4375g
6 tbsps Extra-virgin Olive Oil, Divided 81g
2 cups Bread Flour 274g
1 tsp Salt 6g
½ cup Cold Water 118.3g
1 clove Large Garlic , Finely Chopped 3g
4 Baby Yukon Gold Potatoes 852g
Cornmeal (for Sprinkling)
⅓ cup Freshly Grated Parmigiano-reggiano Cheese
1½ cups (6 Ounces) Coarsely Grated Italian Fontina Cheese (such As Fontina D'aosta) 198g
Roasted Red Bell Pepper In Brine From Jar, Diced (1/3 Cup)
3 tbsp Purchased Black Olive Tapenade
2 tsp Finely Chopped Fresh Rosemary 1.4g
Dried Crushed Red Pepper

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: French, Western European
Meal/Course: Appetizer, Lunch, Dinner
Occasion: Father's Day, Holiday/Special Day
Method: Baking