Ingredients

1 1/4 cups warm water (105°F to 115°F)

1 envelope (1/4 ounce) active dry yeast

Generous pinch of sugar

3 1/4 to 3 3/4 cups all purpose flour, divided

• 1 tablespoon extra-virgin olive oil
• 2 1/2 teaspoons coarse kosher salt

Topping

• 3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
• 2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
• 3/4 cup (about) extra-virgin olive oil, divided

• 3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
• 3 tablespoons minced fresh marjoram or fresh oregano
• 3/4 teaspoon dried crushed red pepper
• 1 1/2 cups (packed) coarsely grated Fontina cheese
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup chopped fresh Italian parsley

Description

Ultra-creamy Fontina Cheese And A Layer Of Black-olive Tapenade Give This An Unctuous, Satisfying Quality That Is Usually Missing From Other...

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