A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.
Ingredients
Makes 8 first-course or 4 main-course servings
Step 1
Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
- 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.
Is the pizza dough shrinking back up when youre trying to roll it out? Let the dough rest at room temperature for 15 to 20 minutes. (This will allow the gluten to relax.)
How would you rate Pizza with Fontina, Potatoes, and Tapenade?
Leave a Review
Reviews (9)
Back to TopThis was delicious. I used pizza dough that I already had in the house. The toppings were delightful!
bikehorn
Raleigh NC
7/11/2012
I thought this recipe was absolutely amazing. Didn't use the recipe for the dough and just bought a frozen pizza dough from the store...it still came out great. Used a little more rosemary and had a Swiss fontina instead of Italian, but it was still delicious. Definitely would make again!
Anonymous
4/14/2011
This was my first time making my own pizza dough rather than buying it pre- made. While it was time-consuming (especially since I made 2 pizzas to feed 9 people), everyone thought the dough was delicious. This was a fun dish to make to celebrate Bastille Day!
kelpaige
Philadelphia, PA
7/15/2010
我不知道上面的配料,但这披萨ugh recipe is great - easy to churn out in the afternoon and it rolls out nice and thin. I use this dough for all my pizzas - especially on the grill.
Anonymous
hot houston
5/30/2009
This was a complete Trader Joe's dinner - every ingredient. I used TJ pizza dough and roasted piquillo peppers (sweeter and more complex flavor). I agree with the Cook from Pendleton that it was a little bland (TJ had only domestic fontina and I forgot the red pepper flakes). My potatoes didn't get crispy and brown like the photo. But otherwise it's delicious.
annemcneill
La Crescenta, CA
4/25/2009
I substituted 1/2 cup of white whole wheat flour in the dough and made a bit more of the garlic olive oil. Instead of using a peel, I just dusted a sheet of parchment paper and slid the paper directly onto the stone. I would probably use less tapenade and more red pepper, but my husband though it was just right. Really good Italian Fontina is well worth it for this pizza.
Anonymous
Cumberland Hill, RI
3/3/2009
I loved this easy and unusual combination. I have made it as written several times to rave reviews. I've also replaced the fontina with gouda and I think I like that combo even better. Try this one, you'll like it!
heatherdream
3/1/2009
Loved the pizza recipe. It was a great blend of flavors and made the pizza a little different. I also concur with a cook from Pendleton OR would also double the toppings.
ellensb
2/14/2009
I made this pizza last night exactly as given, although I used my own pizza crust recipe. While it was good, it was a bit bland. Next time I'll double the garlic, rosemary and tapenade.
Anonymous
Pendleton, OR
2/13/2009
