Zucchini Potato and Fontina Pizzettas
Ingredients
- 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
- Pinch of sugar
- 3½ 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 ½ pounds), scrubbed, very thinly sliced
- 1 red onion, very thinly sliced
- 1 medium zucchini, very thinly sliced
- 4 ounces Fontina cheese, grated (about 1½ cups)
- Flaky sea salt
- Coarsely ground black pepper
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