Name: Pizza with Fontina, Potatoes, and Tapenade
Yield: Makes 8 first-course or 4 main-course servings
Ingredients: 1/4 cup warm water (105°F to 115°F); 1 1/4-ounce package active dry yeast (2 1/4 teaspoons); 6 tablespoons extra-virgin olive oil, divided; 2 cups bread flour; 1 teaspoon salt; 1/2 cup cold water; 1 large garlic clove, finely chopped; 4 baby Yukon Gold potatoes; Cornmeal (for sprinkling); 1/3 cup freshly grated Parmigiano-Reggiano cheese; 1 1/2 cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d'Aosta); 1 roasted red bell pepper in brine from jar, diced (1/3 cup); 3 tablespoons purchased black olive tapenade*; 2 teaspoons finely chopped fresh rosemary; Dried crushed red pepper

Pizza with Fontina, Potatoes, and TapenadeJosé Picayo

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

Test-kitchen tip:

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.)

Recipe notes

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