3 slices bacon
1/4 cup extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 1/2 pounds Yukon Gold potatoes (about 4 medium)
Kosher salt and freshly ground pepper
3 ounces Cambozola or blue brie cheese, rind removed, cut into 1-inch pieces
Chopped fresh chives, for topping
Let your pizza dough come to room temperature (about 30 minutes) before stretching it. If the dough is still difficult to work with, let it sit for a few more minutes.