ZUCCHINI, POTATO, AND FONTINA PIZZETTAS
We've included Gyngell's recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.
Provided by Skye Gyngell
Categories Bon Appétit Pizza Zucchini Cast Iron Fontina Onion Summer Potato Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5-10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1-1 1/2 hours.
- Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40-50 minutes.
- Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10-15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
- Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
- Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
- Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10-15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Robiwul
[email protected]These pizzettas are perfect for summer gatherings. They're light and refreshing, and they're easy to make ahead of time.
Selina Owusua
[email protected]These pizzettas make a great appetizer or snack. They're easy to eat, and they're always a crowd-pleaser.
Biplob Chowdury
[email protected]These pizzettas were so tasty! The combination of zucchini, potato, and fontina cheese was perfect.
Samiya Javaid
[email protected]I'm always looking for healthy and nutritious recipes, and these pizzettas definitely fit the bill. They're packed with vegetables, and they're much lower in calories than traditional pizzas.
Sahan Bf
[email protected]I'm not a very experienced cook, but I found these pizzettas very easy to make. The instructions were clear and concise, and I didn't have any trouble following them.
Elizabeth Duncan
[email protected]These pizzettas were absolutely delicious! The crust was perfectly crispy, and the toppings were flavorful and well-balanced.
K Davis
[email protected]These pizzettas were a huge hit at my last party. I made a double batch, and they were all gone in no time. Everyone loved the unique flavor combination.
Adoni Habtamu
[email protected]My family loved these pizzettas! Even my picky kids ate them without complaint. They're a great way to get your kids to eat their vegetables.
Bibek Thapa
[email protected]I love recipes that are quick and easy to make, and these pizzettas definitely fit the bill. They're perfect for a weeknight dinner or a casual party.
Tantswembu Mokoena
[email protected]As a vegetarian, I'm always looking for new ways to incorporate vegetables into my meals. These pizzettas are a great option, and they're so delicious that even my meat-eating friends love them.
Ethan Sumner
[email protected]I'm always looking for new and exciting pizza recipes, and this one definitely fits the bill. The flavors are amazing, and the pizzettas are so easy to make.
Malik Imad
[email protected]These pizzettas were a hit at my last party! The combination of zucchini, potato, and fontina cheese was delicious, and the crust was perfectly crispy.