• 3 cups bread flour
• 1 teaspoon salt
• 1 packet  active dry yeast
• 1 cup warm water
• 2 tablespoons vegetable oil
• 15 Colorado yellow potatoes, peeled and quartered
• 6 large cloves garlic, peeled
• 1 can (14.5 oz) chicken broth
• 1 cup whipping cream
• 3 1/2 tablespoons butter
• 2 teaspoons  salt
• 2 teaspoons black pepper
• 2 1/2 cups Garlic Mashed potatoes
• 2 large tomatoes, thin-sliced
• 1/2 medium onion, finely chopped and suteed
• 5 ounces shredded Provolone cheese
• 5 ounces shredded Fontina cheese
• 5 slices bacon, crisp-cooked and crumbled
• 1 teaspoon cracked pepper
• 1 teaspoon onion salt
• 1 cup sour cream

Instructions

Pizza Crust : In a large bowl stir, together flour, yeast and salt. Stir water and oil, over and let rise in warm place 30 minutes. Roll out to 12 inch circle. Fit into 12-inch pizza pan and push with fingers to form rim.

Potatoes: In large saucepan, cook potatoes and garlic in broth, adding water to cover, if necessary, until potatoes are tender, about 30 minutes. Drain. Mash potatoes and garlic with cream, butter, salt and pepper and set aside.

Assembly: Spread mashed potatoes evenly over crust. Arrange tomato slices on potato layer. Sprinkle with onions, cheese, bacon, salt and pepper.

Bake in preheated 450 degree F oven until crust is browned and cheese is melted, about 15 minutes. Pour sourcream into squeeze bottle and drizzle over top.