Name: Pizza with Fontina, Potatoes, and Tapenade
Yield: Makes 8 first-course or 4 main-course servings
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 (for sprinkling); 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; Dried crushed red pepper

Pizza with Fontina, Potatoes, and TapenadeJosé Picayo

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

Test-kitchen tip:

Is the pizza dough shrinking back up when youre trying to roll it out? Let the dough rest at room temperature for 15 to 20 minutes. (This will allow the gluten to relax.)

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Tandoori-Style Roasted Cauliflower

Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.