Pair it with a full-bodied, creamy Chardonnay.
2 small russet potatoes, cut into 1/8-inch-thick slices 2 fresh prepared pizza dough balls, at room temperature2 ounces sharp cheddar cheese, shredded , divided1 tablespoon chopped fresh chives, dividedPreheat oven to 425°F. Combine cream and garlic cloves in a small saucepan; bring to a simmer over medium-low, stirring occasionally. Continue cooking, stirring occasionally and maintaining a low simmer, until cream is reduced to about 1/2 cup, about 20 minutes.
Place a cast-iron pizza pan or pizza stone on middle oven rack; increase oven temperature to 500°F. Stretch 1 dough ball into a 10-inch circle, creating a thicker 1/2-inch border. Place on a pizza peel or parchment paper lightly dusted with cornmeal. Top dough with half of the cream mixture, half of the potatoes, half of the mozzarella, and half of the cheddar, leaving a 1 1/2-inch circle without toppings in center.Slide pizza from peel onto preheated pizza pan or stone.
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