Ingredients:

• 12 ounces pizza dough
• 2 tablespoons butter, unsalted
• 2 tablespoons flour, all purpose
• 3/4 cup milk, warmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup sharp white cheddar cheese, grated
• 1 tablespoon parmesan cheese, grated
• 2 tablespoons oil
• 4 ounces whole milk mozzarella cheese, shredded
• 1 Idaho® Russet potato, washed, sliced in 3/16-inch slices
• 1 Idaho® Red Fingerling potato, sliced on mandolin
• 1 teaspoon smoked paprika
• 1 teaspoon rosemary, minced
• hot honey to serve

Directions:

1. Preheat oven to 500°F.
2. Melt butter and add flour, stirring until nutty and thickened to a paste. Add milk and stir until thick, like heavy cream. Add cheeses and season with salt and pepper. Set aside to cool.
3. Heat 2 Tablespoons of oil in a 10-inch skillet. Add the smoked paprika. Shake pan to combine. Add the sliced fingerlings. Sauté until partially cooked. Remove to a paper towel to drain.
4. Hand stretch pizza dough to 10-12 inches. Spread cheese béchemal sauce over pizza dough, shingle Russet potato slices and top with mozzarella. Scatter the Fingerlings like pepperoni. Sprinkle with salt and pepper.
5. Bake in a 500 degree oven on a pizza stone for 10-12 minutes,
6. Remove and sprinkle with minced rosemary. Serve with hot honey if desired.