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1
Preheat the oven to 500.
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2
Preheat a pizza stone or oil a large baking sheet.
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3
On a floured surface, roll or stretch the dough to an 8-inch round; let stand for 10 minutes.
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4
Roll or stretch the dough to a 13-inch round.
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5
Transfer to a floured pizza peel or rimless cookie sheet.
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6
Heat 1/4 cup of the olive oil in a large nonstick skillet until shimmering.
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7
Add all of the diced potatoes and cook over moderately high heat, turning occasionally, until barely tender, about 10 minutes.
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8
Add the garlic and rosemary and cook, shaking the skillet, until the garlic is golden and the potatoes are golden brown, about 10 minutes longer.
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9
Remove the rosemary sprigs and garlic.
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10
Pick off the rosemary leaves and add to the potatoes.
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11
Transfer the garlic to a mini-processor.
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12
Add the olives and scallion and pulse until finely chopped.
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13
Scrape the mixture into the skillet, toss with the potatoes and season with sea salt and crushed red pepper.
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14
Transfer half of the potatoes to a bowl and mash coarsely.
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15
Spread the mashed potatoes all over the pizza dough, leaving a 1-inch border.
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16
Top with the remaining potatoes and brush the crust with 1/2 tablespoon of the olive oil.
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17
Slide the pizza onto the hot stone or oiled baking sheet and bake for 10 minutes on the stone or 16 minutes on the sheet.
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18
The pizza is done when the crust is golden brown.
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19
Transfer to a rack to cool slightly.
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20
Drizzle the remaining 2 tablespoons of oil on the pizza and sprinkle with salt.
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21
Cut into wedges and serve.
