Knoephla Pizza

Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and melted butter. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.

Prepare potatoes: Slice potatoes paper-thin using a mandoline (1/8 inch or less). Toss with a little olive oil and salt. The thin slices will cook through on the pizza.

Make the cream sauce: Melt butter in a saucepan, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually add milk and chicken broth, whisking constantly. Simmer until thickened, 5-7 minutes. Season with salt and white pepper.

Cook bacon: Cook bacon until crispy, drain and crumble. Set aside.

Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.

Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.

Assemble: Spread cream sauce over dough. Layer mozzarella and cheddar. Arrange potato slices in overlapping pattern. Scatter bacon crumbles and half the dill.

Bake: Slide pizza onto hot stone and bake 14-16 minutes until potatoes are tender and edges are golden, and cheese is bubbling.

Finish and serve: Remove from oven, top with remaining fresh dill and green onions. Let rest 3 minutes before slicing. Serve with extra cream sauce on the side if desired.