Mushroom & Potato Pizza
3 ½ hours total – makes 2 medium pizzas ½ cup extra olive oil, plus more as needed 4 garlic cloves, finely minced 1 cup freshly grated Parmigiano-Reggiano 2 cups fontina, diced (12 oz) 1 ½ cups fresh ricotta (12 oz) 4 cups mixed fresh wild mushrooms, brushed clean and sliced 2 potatoes, scrubbed clean and thinly sliced optional: 4 eggs whole wheat pizza dough (see below) 1. Prepare pizza dough the morning before you plan to make your pizzas. Divide dough into three rounds, save one for another time as this recipe is for two pizzas. 2. Place pizza stone (once I pay off all my grad school tuition) or baking sheet (that’s more like it) on the lowest oven rack. Preheat oven to 500ºF and let the stone get very hot. 3. In a small bowl, combine the oil and garlic. 4. Form pizza crust. For the next steps, divide ingredients among the two pizzas. Spread the Parmesan and fontina on each dough round, then crumble a quarter of the ricotta o