Name: Zucchini, Potato, And Fontina Pizzettas
Yield: 8 servings
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

Small pizzas on various metal platters with toppings of thinly sliced zucchini potato red onion and cabbage.

Photo by Anders Overgaard

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

Recipe notes

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