1 ball of pizza dough, ~10 oz
2 good-sized waxy red or yellow potatoes, boiled and sliced into 1/4" rounds
3 Tbsp walnuts, untoasted (they'll toast up enough in the oven)
3 Tbsp crumbled bleu cheese
~6-8 garlic scapes, tossed with a light spray of olive oil
Preheat your oven, with a pizza stone if you have, to 500 degrees for 1-2 hours. If your pizza dough has been refrigerated (as most good pizza doughs will be), let it come to room temperature for 1 1/2 hours.
Place the pizza dough on a lightly-floured counter top, and press outward into a thick disk (leaving a 1" unpressed area along the edge as the crust). Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 12-14" circle. If the dough resists, let it relax for a few minutes, then try again. Place the stretched dough on a peel (or overturned cookie sheet or cutting board) that's lightly dusted with semolina or other type of flour.
Lay your potato slices evenly on top of the dough, and drizzle lightly with olive oil. Scatter the walnuts and bleu cheese, then top with garlic scapes. Slide the pizza onto the preheated stone in your oven, and bake ~7-10 minutes, until the crust browns and the cheese melts.
Remove the pizza from the oven, and let cool for a moment (I like to move it to a rack for just half a minute, to let the steam escape from the crust while I reheat the peel). Sprinkle with a touch of salt, slice and serve.