1: Bring a medium pot of water to boil; carefully add the peeled potatoes (they should be fully submerged in the water).

Cook for 20 minutes or until the flesh offers no resistance when pierced by a fork.

2: While the potatoes are cooking, preheat your oven.

Aim for 450 °C (840 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

3: When the oven has come to temperature, place the sliced onions, butter and sugar into your cast-iron skillet.

Place the skillet into the oven and fry until caramelised, about 5 minutes. Be sure to turn the pan every 2 minutes or so to ensure an even cook. Once cooked, remove from the oven and set aside. 

4: On a lightly floured work surface, roll out the dough into an even disk of about 12 inches (30 centimetres) in diameter.

If you prefer a very crispy dough, use extra-fine semolina to flour the work surface.

5: Spread the crème fraîche over the dough and sprinkle with garlic powder and pepper.

Be sure to leave about 1 inch (2.5 centimetres) for the crust. 

6: Cut the cooked potatoes into ½ inch (1-centimetre) thick slices and arrange them evenly on the pizza.

7: Arrange the caramelised onions evenly over the pizza.

8: Add the pieces of Beaufort cheese evenly across the pizza, followed by the 3 strips of thinly-cut bacon.

9: Transfer the pizza to a lightly floured peel and launch the pizza into the oven.

Cook for 90 seconds, turning every 20 seconds or so for an even bake. 

10: Remove from the oven, slice, serve and enjoy!