Loaded Potato Pizza

Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.

Cook the bacon: Cook bacon until crispy. Drain on paper towels and crumble. Reserve 2 tablespoons of bacon fat for the potatoes.

Prep the potatoes: Slice potatoes very thin (1/8 inch) using a mandoline. Toss with reserved bacon fat, salt, and pepper. Par-cook in microwave for 3 minutes or boil briefly until just tender but not falling apart.

Make the garlic cream: Mix sour cream, mayonnaise, minced garlic, and salt until smooth. Let sit to develop flavor.

Preheat oven: Place pizza stone on the lowest rack and preheat to 475°F (245°C) for at least 30 minutes.

Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.

Assemble: Spread garlic cream over the dough. Arrange potato slices in overlapping layers. Top with mozzarella and cheddar cheeses, then scatter bacon crumbles.

Bake: Slide pizza onto the hot stone and bake 12-15 minutes until potatoes are golden and cheese is bubbly with browned spots.

Finish and serve: Remove from oven and dollop with cold sour cream. Scatter fresh chives generously over the top. Let rest 2 minutes, then slice and serve.