Pizza with Fontina, Potatoes, and Tapenade recipes

Pizza with Fontina, Potatoes, and Tapenade recipes
15 Ingredients
  • 1/4 cup warm water (105°F to 115°F)
  • 1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 large garlic clove, finely chopped
  • 4 baby Yukon Gold potatoes
  • cornmeal
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d�Aosta)
  • 1 roasted red bell pepper in brine from jar, diced (1/3 cup)
  • 3 tablespoons purchased black olive tapenade*
  • 2 teaspoons finely chopped fresh rosemary
  • crushed red pepper
Nutrition
351
18% daily value
8 servings
                                       
                                            vegetarian
     

Fat

30% 19

Saturated

33% 7

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 30

Fiber

8% 2

Sugars

- 1

Sugars, added

- 0

Protein

24% 12

Cholesterol

10% 29

Sodium

13% 323

Calcium

16% 163

Magnesium

6% 23

Potassium

6% 219

Iron

11% 2

Zinc

9% 1

Phosphorus

23% 158

Vitamin A

9% 82

Vitamin C

37% 22

Thiamin (B1)

29% 0

Riboflavin (B2)

18% 0

Niacin (B3)

17% 3

Vitamin B6

9% 0

Folate equivalent (total)

34% 134

Folate (food)

- 47

Folic acid

- 51

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

10% 8
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