Potato Fennel Pizza with Taleggio

Ingredients

• 2 medium russet potatoes (about 1 pound), quartered
• 1 clove garlic
• 1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds
• Kosher salt
• 1/3 cup extra-virgin olive oil
• Freshly ground pepper
• For the pizza:
• 1 Prebaked Pizza Crust, recipe follows
• 6 ounces taleggio cheese, rind removed, thinly sliced
• 1/2 small fennel bulb, cored and thinly sliced
• 1/2 cup grated parmesan cheese
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 cups bread flour, plus more for dusting
• 2 teaspoons kosher salt
• 1 teaspoon rapid-rise instant yeast
• 1/2 cup extra-virgin olive oil, plus more for the bowl

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