Zucchini, Potato, And Fontina Pizzettas

Name: Zucchini, Potato, And Fontina Pizzettas
Ingredients: 1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons); Pinch of sugar; 3 1/2 cups all-purpose flour, divided, plus more for surface; 2 teaspoons kosher salt, plus more; 6 tablespoons olive oil, divided, plus more; 2 small red waxy potatoes (about 1/2 pound), scrubbed, very thinly sliced; 1 red onion, very thinly sliced; 1 medium zucchini, very thinly sliced; 4 ounces Fontina cheese, grated (about 1 1/2 cups); Flaky sea salt; Coarsely ground black pepper

"We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell...."

INGREDIENTS

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1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)

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Pinch of sugar

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3 1/2 cups all-purpose flour, divided, plus more for surface

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2 teaspoons kosher salt, plus more

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6 tablespoons olive oil, divided, plus more

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2 small red waxy potatoes (about 1/2 pound), scrubbed, very thinly sliced

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1 red onion, very thinly sliced

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1 medium zucchini, very thinly sliced

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4 ounces Fontina cheese, grated (about 1 1/2 cups)

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Flaky sea salt

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Coarsely ground black pepper

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