Courgette, Potato, and Fontina Pizzettas

Ingredients for Courgette, Potato, and Fontina Pizzettas

• 1 (5g) envelope active dry yeast (about 2 1/4 teaspoons )

• Pinch of sugar

• 450g plain flour, divided, plus more for surface

• 2 teaspoons kosher salt, plus more

• 90ml olive oil, divided, plus more

• 2 small red waxy potatoes (about 230g ), scrubbed, very thinly sliced

• 1 red onion, very thinly sliced

• 1 medium courgette, very thinly sliced

• 110g Fontina cheese, grated (about 230g )

• Flaky sea salt

• Coarsely ground black pepper

Whisk yeast, sugar, and 45ml warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 300ml room-temperature water, then add 240ml flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 325g flour and 2 teaspoons 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, courgette, and 2 tablespoons oil; set aside.

Preheat oven to 232°C. 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 tablespoon 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.