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1
Place the water, olive oil, wine, honey and yeast in a bowl and let sit for 15 minutes or until the water becomes foamy.
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2
Add the dry ingredients and mix them together until they form a large clump.
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3
Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well.
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4
Pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. Cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours.
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5
Knead the dough for a bit to remove the air bubbles. Cover with plastic wrap and let stand for 30 more minutes.
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6
If you have a pizza stone, preheat it under your oven's broiler. If you don't, preheat the cookie sheet you'll use. While your pizza stone heats, grate the potato with a box grater, or simply mash it up with a fork.
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7
Roll out your dough as thinly as possible. Sprinkle the cornmeal on the heated stone or cookie sheet, then top it with the dough.
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8
Brush on half of the buffalo sauce, then cover the pizza with the sweet potato as evenly as possible. Brush on the remaining buffalo sauce and sprinkle evenly with mozzarella.
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9
Pop that into the oven for 6 - 8 minutes under the pre-heated broiler. Watch it closely. It's done when the dough is crisp and the cheese is browned.
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10
Remove from oven and immediately sprinkle with the blue cheese as evenly as possible. Slice and serve immediately.
