Potato Pizza Recipe

Directions:

1. Preheat the oven to 425F.
2. Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
3. Drain them, mash a quarter of them into a bowl (reserve 1 cup of the potato water), cut the remainder into small cubes, and reserve.
4. To make the dough, dissolve the yeast in the reserved potato water.
5. Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
6. Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl.
7. Place the dough on a lightly floured surface and knead for 4 to 5 minutes until it reaches a smooth consistency.
8. (This can also be achieved in an electric mixer with the dough hook.) Place the dough in a lightly oiled bowl.
9. Cover the bowl with a wet towel or plastic wrap and let it rest in a warm place until the dough doubles in size, about 45 minutes.
10. Roll the dough out into a large circle 1/8 inch thick and about 15 inches in diameter.
11. Place the dough on a pizza stone or baking sheet, sprinkle with the mozzarella, Asiago and fontina, and top with the cubed potatoes.
12. Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, oregano, basil, and Parmesan.
13. Cover again with plastic wrap and allow to rise in a warm place for 25 minutes.
14. Remove the plastic wrap, place in the oven, and bake for 35 minutes or until the crust is golden brown and crispy.
15. Enjoy!