Pizza with Fontina, Potatoes, and Tapenade

Name: Pizza with Fontina, Potatoes, and Tapenade
Yield: 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

By Rick RodgersPhotography by Jos Picayo

January 14, 2009

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

Recipe notes