I’m finally typing in my version of this most excellent recipe from epicurious.com. The original was from Bon Appetit, so it had some unfortunate pre-made stuff in it (a tube of tapenade???) so this is actually a better version. Ingredients are bolded. Wow, that formatting actually pastes in accurately from Word…
Modified from Epicurious.com
Mince one large clove of garlic. Heat 2 ½ tablespoons olive oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
Boil from one very large to four small Yukon Gold potatoes in salted water till done. Drain; let stand until cool. Slice somewhere between ¼” and 1/8” thick.
Roast one substantial or two small red peppers; allow to steam in a closed container for at least 15 minutes. Remove blackened skin, seeds, and ribs, and cut into pieces perhaps ½” on a side.
Make tapenade: Pit 12 Gaeta olives. Cut up one small clove of garlic and half an anchovy (I used oil-packed from Costco), and either pound in a mortar, or mix in a food processor, with 1 Tbsp olive oil.
Grate 5 oz +/- 1 oz Fontina Valle d’Aosta, and 1/3 cup Parmaggiano.
Finely chop enough rosemary to end up with 2 tsp fresh rosemary.
Pre-bake 14” or so pizza dough 1 ½ minutes on a pizza stone at 500 degrees. Remove and brush dough border with a bit of the garlic oil. Top with mixed Fontina and Parmaggiano. Arrange potato slices over cheese, then brush potatoes with the rest of the garlic oil. Sprinkle roasted red peppers over pizza. Spoon 1/4-teaspoon dollops of tapenade over the potatoes and red peppers.
Bake the pizza about 6 minutes, until the edge crust looks done. Sprinkle with chopped rosemary, ½ tsp crushed red pepper, and about 1/8 tsp salt.
This is a GREAT PIZZA!