Zucchini Potato and Fontina Pizzettas

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

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