Pizza with Fontina, Potatoes, and Tapenade

Ingredients

• 2.3 teaspoons active yeast dry
• 2 cups bread flour 
• 8 servings cornmeal (for sprinkling)
• 6 ounces coarsely fontina cheese italian grated (such as Fontina d'Aosta)
• 2 teaspoons rosemary fresh finely chopped
• 1 large garlic clove finely chopped
• 3 tablespoons purchased olive tapenade black
• 6 tablespoons olive oil extra-virgin divided
• 0.3 cup parmigiano-reggiano cheese freshly grated
• 8 servings pepper dried red crushed
• 0.3 cup roasted bell pepper from jar diced red in brine
• 1 teaspoon salt 
• 0.3 cup warm water (105°F to 115°F)
• 0.5 cup water cold
• 4  baby yukon gold potatoes 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• plastic wrap
• cutting board
• pizza stone

Directions

1. Stir warm water and yeast in small bowl.
2. Let stand 5 minutes to dissolve. Stir in 2tablespoons oil.
3. Mix flour and 1 teaspoon salt inprocessor. With machine running, add yeastmixture, then 1/2 cup cold water; processuntil dough forms ball on top of blade.Process 45 seconds.
4. Transfer dough tolightly floured surface. Knead until smooth,1 to 2 minutes.
5. Pour 1 tablespoon oil intomedium bowl.
6. Add dough to bowl; turn tocoat. Cover with plastic wrap and let risein warm draft-free area until doubled involume, about 1 hour 15 minutes.
7. Meanwhile, heat remaining 3tablespoons oil and garlic in small saucepanover low heat until mixture begins tobubble, 1 to 2 minutes. Set garlic oil aside.
8. Place potatoes in medium saucepan.
9. Addenough cold water to cover.
10. Sprinkle withsalt. Cover and bring to boil over high heat.Reduce heat to medium and boil with lidslightly ajar until almost tender, about 12minutes.
11. Drain; let stand until cool.
12. Place pizza stone or baking sheet (ifusing rimmed sheet, turn upside down)in oven. Preheat oven to 450°F.
13. Transferdough to work surface.
14. Roll, pat, andstretch dough to 12- to 14-inch round.
15. Sprinkle pizza peel or another baking sheet(if using rimmed sheet, turn upside down)with cornmeal.
16. Transfer dough round toprepared peel. Cover with plastic and letrest 10 minutes.
17. Using thin knife, cut potatoes into1/8-inch-thick slices.
18. Sprinkle dough with
19. Parmigiano-Reggiano and Fontina, leaving1-inch plain border around edge. Arrangepotato slices over cheese, then brushpotatoes with garlic oil.
20. Sprinkle roastedred peppers over pizza. Spoon heaping1/4-teaspoon dollops tapenade over.
21. Brushdough border with garlic oil.
22. Slide pizza from peel to pizza stone orbaking sheet in oven.
23. Bake until bottom ofcrust is golden brown and cheese is melted,15 to 20 minutes. Using peel, transfer pizzato cutting board.
24. Drizzle any remaininggarlic oil over pizza.
25. Sprinkle with choppedrosemary, crushed red pepper, and salt.
26. Cutinto wedges and serve.
27. * A thick paste or spread made frombrine-cured olives, capers, anchovies,and seasonings; available at somesupermarkets and at specialty foods storesand Italian markets.
28. Is the pizza doughshrinking back up when you’re tryingto roll it out?
29. Let the dough rest at roomtemperature for 15 to 20 minutes. (This willallow the gluten to relax.)