Preheat pizza stone and oven to 450 degrees

Peel potatoes and boil in salted water until soft

Once done, break apart the potatoes in rough cuts and keep in a bowl

On a floured surface, spread out your refrigerated pizza dough into rectangle or round pizza shape

Transfer the dough onto a pizza peel that has been coated with sprinkled corn meal (the corn meal will keep the dough from sticking)

Roast 1 head of garlic in the oven

Squeeze the softened garlic into a mixing bowl and add 1/2 cup of olive oil. Whisk together.

Spread the garlic mixture on the dough

Add a cup of shredded mozzarella cheese, potatoes and rosemary to the top of the garlic mixture

Sprinkle lightly with salt

Bake in oven for 18-20 minutes until the dough is browned and cheese is melted

Sprinkle with additional olive oil and pecorino romano cheese

Cut into slices and serve