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 dAosta)

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

Description

A French Take On Pizza, Featuring Tapenade, Sliced Yukon Gold Potatoes, And Red Pepper, As Well As Real Imported Fontina.

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