Zucchini, Potato, And Fontina Pizzettas
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Kosher Salt (plus more)6 tbsps
Olive Oil (divided, plus more)1 medium
Zucchini (very thinly sliced)Directions:
1
Whisk yeast, sugar, and 3 Tbsp
2
Warm water in a large bowl
3
Let sit until surface is foamy, about 5 minutes
4
Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter)
5
Add 2 1/2 cups flour and 2 tsp
6
Kosher salt and mix with a wooden spoon until a shaggy dough forms
7
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)
8
Transfer to a large oiled bowl and cover with plastic wrap
9
Let rise in a warm, draft-free spot until doubled in size, 1–1 1/2 hours
10
Divide dough into 4 equal pieces and form into balls
11
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
12
Meanwhile, place potato slices in a colander and rinse with cold water
13
Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10–15 minutes
14
Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp
15
Oil; set aside
16
Preheat oven to 450°F
17
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
18
Heat a dry large cast-iron skillet over medium
19
Pour 1 Tbsp
20
Oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute
21
Flip and cook just until bottom is lightly golden, about 1 minute
22
Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp
23
Oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly)
24
Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt
25
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
26
Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil
27
Whisk yeast, sugar, and 3 Tbsp
28
Warm water in a large bowl
29
Let sit until surface is foamy, about 5 minutes
30
Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter)
31
Add 2 1/2 cups flour and 2 tsp
32
Kosher salt and mix with a wooden spoon until a shaggy dough forms
33
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)
34
Transfer to a large oiled bowl and cover with plastic wrap
35
Let rise in a warm, draft-free spot until doubled in size, 1–1 1/2 hours
36
Divide dough into 4 equal pieces and form into balls
37
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
38
Meanwhile, place potato slices in a colander and rinse with cold water
39
Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10–15 minutes
40
Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp
41
Oil; set aside
42
Preheat oven to 450°F
43
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
44
Heat a dry large cast-iron skillet over medium
45
Pour 1 Tbsp
46
Oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute
47
Flip and cook just until bottom is lightly golden, about 1 minute
48
Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp
49
Oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly)
50
Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt
51
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
52
Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil