Zucchini, Potato, and Fontina Pizzettas

Name: Zucchini, Potato, and Fontina Pizzettas
Yield: 8 Servings
Ingredients: 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons); Pinch of sugar; 3½ cups all-purpose flour, divided, plus more for surface; 2 teaspoons kosher salt, plus more; 6 tablespoons olive oil, divided, plus more; 2 small red waxy potatoes (about ½ pounds), scrubbed, very thinly sliced; 1 red onion, very thinly sliced; 1 medium zucchini, very thinly sliced; 4 ounces Fontina cheese, grated (about 1½ cups); Flaky sea salt; Coarsely ground black pepper

By Skye GyngellPhotographer Alex Lau

June 21, 2016

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Alex Lau

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Recipe notes