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1
Place potato slices in a deep skillet and cover with 1 inch of water. Bring to a boil; reduce heat and simmer until just tender, about 5 minutes. Drain; set aside to cool.
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2
Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; set aside to cool.
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3
Heat cream, butter, and garlic together in a small saucepan over medium heat, stirring occasionally, until butter is melted, about 5 minutes. Add Parmesan cheese; stir until melted. Reduce heat to low and simmer sauce, uncovered, until thick, about 5 minutes.
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4
Preheat oven to 425 degrees F (220 degrees C). Grease 2 pizza pans.
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5
Combine warm water, honey, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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6
Stir oil into yeast mixture. Mix in flour, 1 cup at a time, until dough starts to come together. Turn out dough onto a well-floured surface. Knead, adding more flour as you work, until dough is no longer sticky. Divide dough into 2 pieces and roll out to the size of your pizza pans; transfer to greased pans.
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7
Bake in the preheated oven until crusts are lightly golden, about 5 minutes. Remove from oven and spread sauce over both crusts. Cover sauce with potato slices. Crumble bacon slices over potatoes and cover with mozzarella cheese.
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8
Bake pizzas in the preheated oven until crusts are golden brown and cheese is bubbly, about 10 minutes.
