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1
Set a pizza stone on the bottom of the oven and preheat the oven to 500 for 30 minutes.
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2
Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil.
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3
Simmer over moderate heat until the potatoes are just tender, about 20 minutes.
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4
Drain and let cool, then slice 1/8 inch thick.
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5
In a large skillet, heat 1 tablespoon of the olive oil.
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6
Add one-third of the yellow squash in a single layer and season with salt and pepper.
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7
Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes.
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8
Transfer to a plate.
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9
Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.
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10
Generously flour a pizza peel or a large rimless baking sheet.
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11
On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick.
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12
Transfer the round to the pizza peel and top with one-fourth of the potato slices.
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13
Drizzle lightly with olive oil and season with salt and pepper.
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14
Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.
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15
Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling.
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16
Transfer the pizza to a work surface and cut into wedges.
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17
Top the wedges with some of the torn frisee and serve at once.
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18
Repeat with the remaining dough and toppings.
