Pizza with Fontina, Potatoes, and Tapenade a type of pizza combines the mellow flavors of Fontina cheese and potatoes with bold accents of olive tapenade—much different than a summery tomato-and-basil pizza, but just as good in its own way.

Ingredients:

PIZZA DOUGH

1 (¼-ounce) package active dry yeast (2¼ teaspoons)

¼ cup warm (105° to 115°F) water

3 tablespoons extra-virgin olive oil, divided

2 cups bread flour

1 teaspoon salt

½ cup cold water, as needed

GARLIC OIL

3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

3 small Yukon gold potatoes (8 ounces total), scrubbed but unpeeled

Cornmeal for the pizza paddle

1/3 cup freshly grated Parmesan

1½ cups (6 ounces) shredded Italian Fontina d’Aosta

1 bottled roasted red bell pepper, drained, seeded, and coarsely chopped

3 tablespoons tapenade (see Note)

2 teaspoons finely chopped fresh rosemary

Crushed hot red pepper flakes

Method:

1. To make the pizza dough, sprinkle the yeast over the warm water in a small bowl. Let stand 5 minutes; stir until dissolved. Add 2 tablespoons of the olive oil.

2. Place the flour and salt in a food processor fitted with the metal chopping blade and pulse briefly to combine. Add the yeast mixture. With the machine running, gradually add enough cold water through the feed tube until the mixture comes together in a ball on top of the blade. Process to knead for 45 seconds. Gather up the dough and briefly knead by hand on a lightly floured work surface.

3. Pour the remaining 1 tablespoon oil into a medium bowl. Add the dough and turn to coat liberally with oil. Cover with plastic wrap and let stand at room temperature until doubled in volume, about 1¼ hours.

4. To make the garlic oil, heat the oil and garlic in a small saucepan over low heat until the oil bubbles around the garlic, about 3 minutes. Remove from the heat and let cool.

5. Place the potatoes in a medium saucepan and add enough salted water to cover. Cover with a lid and bring to a boil over high heat. Reduce the heat to medium and cook with the lid ajar until the potatoes are almost tender when pierced with a small knife, 12 to 15 minutes. Drain and let cool until easy to handle. Using a thin knife, slice the potatoes into 1/8-inch-thick rounds. Spread the potato rounds on a plate and lightly brush the tops with the garlic oil. Reserve the remaining garlic oil.

6. Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 450°F.

7. Punch the dough down and transfer to a floured work surface. Roll, pat, and stretch the dough into a 12-to 14-inch round. Sprinkle a pizza paddle liberally with cornmeal. Transfer the dough round to the paddle and reshape as needed. Cover loosely with plastic wrap and let stand for 10 minutes.

8. Sprinkle the dough with the Parmesan and ½ cup of the Fontina. Arrange the potato slices, oiled side up, on the dough, leaving a 1-inch border around the edge. Sprinkle with the roasted red pepper. Drop heaping ¼ teaspoons of tapenade over the pizza. Sprinkle with the remaining 1 cup Fontina. Lightly brush the exposed dough border with garlic oil.

9. Slide the pizza off the paddle onto the hot pizza stone. Bake until the underside is deep golden brown (using the paddle to lift the pizza and check), 15 to 20 minutes. Slip the paddle under the pizza and transfer to a cutting board. Spoon the remaining chopped garlic and its oil over the pizza to taste. Sprinkle with salt, rosemary, and red pepper flakes to taste. Cut into wedges and serve hot.