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1
Make dough (by hand): In a large mixing bowl, combine honey, the warm water and yeast, and stir until yeast dissolves; Let mixture stand, uncovered, at room temperature for 5 minutes.
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2
Combine unbleached flour and semolina; blend well; Stir 1 cup of the flour mixture into the yeast mixture; mix thoroughly; Let batter rise 20 minutes, then stir down and add the remaining flour mixture, 1 teaspoon olive oil and salt.
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3
Lightly flour work surface and turn dough onto it; Knead until smooth and elastic (about 5 minutes), flouring surface lightly as needed to prevent sticking.
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4
Lightly oil a large bowl and place dough into it; Cover with dampened dish towel and let rise for 30 minutes; Punch down and shape into a ball; set aside.
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5
Preheat oven to 450F; Lightly oil a 14-inch-diameter pizza pan and dust with cornmeal; On lightly floured surface, roll dough into a circle approximately the same diameter as the pizza pan; Press dough into pan, crimping edges into a 1-inch rim.
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6
Make topping: Lightly oil baking sheet; Place sliced potatoes in a bowl; sprinkle with salt, pepper and 1 teaspoon olive oil; Toss well to coat evenly; Place on prepared baking sheet and roast until browned (about 10 minutes).
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7
Place remaining ingredients into blender or food processor, and puree to a paste; Spread thickly over pizza dough; Place roasted potatoes on top; Bake pizza until dough is lightly browned (about 15 minutes); Serve hot.
