Potato, Fontina and Black Olive Tapenade Pizza

My family loves pizza regardless of topping; as long as there’s a good crust and melted cheese on it. I am a bit pickier, but even I find this not-quite-traditional pizza to be delicious.

The crust recipe I used here is Peter Reinhart’s. This one is among my favorite recipes, probably the second favorite. The first place is held by another Peter’s recipe which is a bit lengthier and requires a poolish pre-ferment (I’ll post it one day). I always make a whole batch of dough (enough to make four pizzas) and keep it refrigerated until needed. The dough, made on Friday, is usually turned into a quick assorted pizza-lunch on Saturday and Sunday.

Makes one medium-large pizza plus 3 extra crusts

For the crust: follow this recipe

For the toppings (adapted from the Bon Appetit):

  • 3 tbsp extra-virgin olive oil
  • 1 large garlic clove, finely chopped
  • 4 to 6 baby potatoes (I used a combination of red and Yukon Gold)
  • About 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • About 1 ½ cups coarsely grated Italian Fontina cheese (the best you can find)
  • Salt
  • Freshly ground black pepper
  • 1 large roasted red bell pepper, peeled, seeded, sliced
  • ¼ cup black olive tapenade
  • About 1 tbsp finely chopped rosemary (the rosemary on the photo was chopped later, after the photo was taken :)

Prepare the toppings, assemble the pizza:

Please, read the following instructions on how to stretch the dough and prepare it for assembling.

Center an oven rack and preheat the oven with a baking stone in it to 500F.

Heat the olive oil and garlic in a small saucepan over low heat until the mixture begins to bubble, 1 to 2 minutes; do not let the garlic to brown. Set the infused oil aside.

Place the potatoes in a medium saucepan, cover with cold water, and sprinkle with salt. Cover and bring to a boil over high heat. Reduce the heat to medium and boil with the lid slightly ajar until almost tender, about 12 minutes. Drain, cool. Cut the potatoes into 1/8-inch-thick slices.

Sprinkle the stretched dough with the Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around the edge. Arrange the potato slices over the cheese, and then brush the potatoes with some garlic oil. Sprinkle the potatoes with the salt and freshly ground black pepper. Scatter the roasted peppers over the pizza. Spoon heaping ¼-teaspoon dollops of tapenade over. Brush the dough border with the garlic oil (make sure there’re no garlic pieces on the bare crust, or they will burn and become bitter).

Slide the pizza into the oven and bake for about 8 to 10 minutes, until the crust is golden brown and the cheese is melted. Transfer the pizza to a cutting board. Drizzle any remaining garlic oil over the pizza. Sprinkle with the finely chopped rosemary and serve.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

27 Responses to “Potato, Fontina and Black Olive Tapenade Pizza”

  1. That is a great pizza dough recipe! I’ve used it a few times, but usually I end up being impatient and making the 15 minute dough instead (but it’s nowhere near as good!)

  2. A splendid pizza! I love the topping and what a perfect crust, yummy!



  3. Perfect crust Vera!! And loved the toppings too and yeah beautiful pics as always!! :)

  4. The first time I had potatoes in a pizza I thought it was funny now I know it’s delicious! Looks amazing!

  5. I am definitely bookmarking this recipe. I love a good pizza dough. I currently use one from Richard Bertinet. But always on the hunt for something new. I will definitely try this next time!

  6. That’s a great topping!

  7. Oh, that bubbly crust – so wonderful! I’ve never had potatoes on pizza, but the carb lover in me is thinking it sounds delicious :)

  8. Oh yay.. this would be breakfast, lunch and dinner!!

  9. This looks delicious! Potatoes and rosemary are always a winning combination, but when you add them to tapenade on a pizza… wow!

  10. What a coincidence: I was just thinking last night of making a potato pizza and then I see yours: gorgeous!

    I did not realize you’d have to cook the potatoes prior to cutting them and putting them on a pizza. I’ll defintiely have to try this soon: LOVE carbs.

  11. Very interesting…sounds and looks very yummie! I say interesting, because never had pizza with potatoes…should definitely try it!

  12. Your pizza looks so delicious!

  13. ohmygod ohmygod ohmygod! youve made a pizza with all my favorite things! I have to make this as soon as possible! I’m drooling over your gorgeous pictures!

  14. Your pizza looks awesomely tasty!


  15. Looks beautiful… I love fresh rosemary.

  16. This looks so fantastic! The crust…oh my!

  17. It’s only 4:15pm and now I am starving for dinner! I usually like a tomato sauce for my pizza, but I would certainly make an exception here. Yum!

  18. Thank you very much, guys, for your lovely comments!

  19. it seems absolutely meravigliosa!!!

  20. Me too! I love the crust. Some people just don’t understand why I eat more of the crust and not the middle part with toppings.

  21. yum yum yum..Thats for providing the crust recipe!

  22. My fav crust is from Cook’s Illustrated. Never failed me. Love yours. Beautiful!

  23. This looks absolutely gorgeous. I do agree that the crust has to be good and this is the overall essence of a great pizza.

  24. This is my kind of pizza. Looks delicious.

  25. Kak krasivo! And what perfect flavors!

  26. I’ve been away, so I am catching up on RSS. This caught my eye because I am allergic to tomatoes. Whole Foods will make one for me, and of course there is California Pizza Kitchen; fresh or frozen. But, I have never tried to make one at home. The combinations sound delicious.

    I have bushels of fresh rosemary and this is something I will be trying. Left overs would make a nice lunch to take to school!

  27. what a nice and yummy pizza

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014