Dough:

• Olive Oil (to grease bowl and pizza pan)
• 2 Medium-Sized Cooked Baking Potatoes Peeled & Mashed (enough to
  make 1 cup firmly packed smooth mashed potatoes)
• 2 Cups Sifted Bread Flour (plus more to dust work surface
  and knead dough)
• 1 Tbs. Finely Chopped Fresh Sage or 1-1/2 Tsp. Ground Dried Sage
• 1/2 Tsp. Salt
• 1/2 Tsp. Freshly Ground Pepper
• 1 Tsp. Active Dry Yeast
• 1/2 Cup Warm Milk
• 1/2 Tsp. Sugar

Topping:

• 1/4 Cup (1/2 stick) Unsalted Butter
• 12 Ounces Shallots Very Thinly Sliced
• 1 Tsp. Sugar
• 2 Tbsp. Red Wine Vinegar
• 1/2 Tsp. Salt
• 1/2 Tsp. Freshly Ground Pepper
• 6 Ounces Part Skim-Milk Shredded Mozzarella
• 6 Strips Lean Slab Bacon Fried Until Crisp Crumbled to Garnish
• 8 Whole Fresh Basil Leaves to Garnish

• Lightly oil a 9-inch pizza pan.
• To prepare the dough: In a large bowl combine the mashed potatoes, bread flour, sage, salt and pepper.
• In a separate heatproof bowl whisk together the yeast with the milk.
• Add the sugar and whisk together until the yeast is dissolved.
• Set aside for about 10 minutes or until the surface is frothy. (Note: if bubbles do not appear within 10 minutes, discard mixture and repeat process.)
• Stir the yeast mixture into the potato mixture and mix until soft dough forms.
• Transfer the dough to a lightly floured work surface and knead about 20 turns, or until dough is smooth and elastic.
• Lightly grease a medium bowl with the olive oil.
• Transfer the dough to the bowl and turn the dough once to coat it with the oil.
• Cover with a towel and let stand in a warm, draft-free place about 1-1/2 hours or until doubled in size.
• Transfer the dough to a lightly floured work surface, gently punch dough down, and knead 2 turns more.
• Place the dough on the oiled pizza pan and using your fingers press the dough out so it spreads to the edge to form an even crust. Pinch the edge to form a 1-inch high rim.

Topping:

• In a heavy large skillet over medium heat, melt the butter. Add the shallots and cook, covered, stirring occasionally, for about 20 minutes.
• Stir in the sugar, red wine vinegar, salt, and pepper and cook, stirring, for 5 to 8 minutes or until the shallots are a deep golden brown. (The shallot mixture can be prepared up to 1 day in advance. Let cool to room temperature, wrap, and refrigerate.)
• Preheat the oven to 425° F.
• Drain the shallot mixture and spread the mixture over the dough to the edge.
• Distribute the shredded mozzarella over the top, and sprinkle with the bacon.
• Bake for 15 to 20 minutes or until the cheese is melted and the dough is crisp and golden. Cut into 8 slices and place a whole basil leaf on each slice, the tip of the leaf pointing towards the center. Serve at once.