Mashed Potato and Bacon Pizza

1. Divide 1 pound pizza dough into two pieces. If the dough is cold, cover with plastic wrap and let it sit at room temperature at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched. Meanwhile, make the mashed potatoes and crema.

Make the mashed potatoes:

1. Peel and cut 8 ounces russet potatoes and 8 ounces red potatoes into 1 1/2 to 2-inch pieces. Place in a large saucepan and add enough cold water to cover the potatoes by about 1 inch. Finely grate 1 large garlic clove into the water. Add 2 teaspoons kosher salt.

2. Bring to a boil over medium-high heat. Reduce the heat as needed to maintain a lively simmer and cook until fork tender, 6 to 10 minutes. (This is a good time to make the crema and heat the oven.)

3. Drain the potatoes and return to the pot. Add 2 tablespoons cream cheese, 2 tablespoons unsalted butter, and 1/8 teaspoon black pepper. Mash with a potato masher until mostly smooth with still some lumps. While stirring constantly, slowly drizzle in 2 tablespoons heavy cream and mix until combined.

4. Alternatively, for fluffier potatoes, mix the potatoes, cream cheese, butter, and black pepper together in a stand mixer with the paddle attachment or in the pot with an electric hand mixer on the lowest speed until combined and mostly smooth, no more than 1 minute. With the mixer still on the lowest speed, slowly add the cream and beat until combined. Increase the speed to medium and beat until light and fluffy, about 1 minute.

Make the crema:

1. Juice 1/2 medium lemon into a small bowl until you have 1 tablespoon. Add 1/4 cup heavy cream, and 1/8 teaspoon kosher salt, and whisk until smooth.

Make the pizzas:

1. If you have a pizza stone or baking steel, place it on a rack in the middle of the oven. Otherwise, place a rimmed baking sheet upside-down on the rack. Heat the oven to 550°F (or maximum oven temperature) for at least 30 minutes.

2. Halve 8 bacon slices lengthwise, then cut crosswise into 1/2-inch pieces. Place in a large frying pan and cook over medium heat until browned and crisp, about 10 minutes. Line 1/4 of a second rimmed baking sheet with a paper towel, then transfer the bacon with a slotted spoon onto the paper towel.

3. Prepare the following, placing each ingredient in a separate pile on the baking sheet with the bacon as you complete it: Thinly slice 6 medium scallions on a slight diagonal (about 1/4 cup). Pick the leaves from 1 to 2 fresh rosemary sprigs and finely chop until you have 1 teaspoon. Grate 6 ounces mozzarella cheese on the large holes of the box grater (about 1 1/2 cups). Grate 1 ounce Parmesan cheese on the smallest holes of a box grater (about 1/4 cup), or measure out 1/4 cup store-bought grated.

4. Bake 1 pizza at a time: If baking on a pizza stone or baking steel, assemble on a well-floured peel or cutting board. Otherwise, assemble on a sheet of parchment paper.

5. Gently roll or stretch 1 ball of the dough into a 10-inch round and place it on the peel or parchment. Brush the dough with 1 teaspoon of the olive oil. Sprinkle with half of the Parmesan (2 tablespoons). Using a small spoon, dollop half of the mashed potatoes (scant 1 cup) onto the dough, leaving a 1/2-inch border. Sprinkle with half of the mozzarella (3/4 cup), then half of the scallions (2 tablespoons), bacon (1/3 cup), and rosemary (1/2 teaspoon). Using a small spoon, drizzle with half of the crema (2 1/2 tablespoons).

6. For a pizza stone or baking steel, slide the pizza directly onto it. For the baking sheet, slide the pizza, still on the parchment, onto the baking sheet. Bake until the cheese is melted, the crust is golden brown, and the top and edges are charred in spots, 8 to 10 minutes. Meanwhile, assemble the second pizza.

7. Transfer the first pizza onto a cutting board and bake the second pizza. Let the pizzas cool for at least 2 minutes before slicing and serving.