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1
Set a pizza stone or oven tiles in the bottom third of the oven.
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2
Preheat the oven to 400, allowing at least 45 minutes for the stone to heat.
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3
Arrange the potatoes in a single layer on a lightly oiled baking sheet, sprinkle with salt and bake in the upper third of the oven for about 30 minutes, or until tender.
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4
Let cool slightly.
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5
In a food processor, combine the parsley, walnuts, garlic and 1/2 teaspoon of salt; pulse until finely chopped.
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6
With the machine on, add the oil in a thin stream and process until the pesto is smooth.
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7
Raise the oven temperature to 500.
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8
Roll or stretch 1 piece of the Pizza Dough into an 8-inch round.
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9
Place the dough on a floured pizza peel or inverted cookie sheet and arrange one-quarter of the potatoes on top, leaving a 1/2-inch border of dough.
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10
Drizzle with one-quarter of the pesto and top with one-quarter of the Fontina and Parmigiano-Reggiano.
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11
With a quick motion, slide the pizza onto the hot stone and bake for about 8 minutes, or until the cheese is bubbling and the bottom of the crust is golden and crisp.
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12
Transfer the cooked pizza to a plate and serve hot.
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13
Repeat with the remaining dough, potatoes , pesto and cheese.
