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1
Preheat the oven to 425 degrees F. Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
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2
Drain them, mash a quarter of them into a bowl, cut the remainder into small cubes and reserve.
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3
To make the dough, dissolve the yeast in 1 cup warm water.
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4
Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
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5
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.
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6
Knead the dough for 4 to 5 minutes until it reaches a smooth consistency.
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7
Put it on a lightly floured surface and knead with your hands.
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8
Place the dough in a lightly oiled bowl.
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9
Wrap or cover with a damp towel and let it rest in a warm place until it doubles in size, about 45 minutes.
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10
Roll the dough out into a large circle 1/8-inch thick and about 25 inches in diameter.
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11
Place the dough on a pizza stone or baking sheet, sprinkle with the Asiago and Fontina, and top with the cubed potatoes.
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12
Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, and Parmesan.
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13
Cover again, and allow to rise in a warm place for 25 minutes.
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14
Place in the oven and bake for about 35 minutes or until golden brown and crispy
