Preparation Steps:

• In a mixing bowl, combine 1 cup of warm water, 3 teaspoons of active dry yeast, and 1 tablespoon of honey. Let it sit for about 5-10 minutes until it becomes frothy.
• Once the yeast mixture is ready, add 1 tablespoon of olive oil, 2 cups of all-purpose flour, and 1 teaspoon of salt. Mix until a sticky dough forms.
• Turn the dough out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
• While the dough is rising, preheat your oven to 425°F (220°C). Thinly slice the petite gold potatoes using a sharp knife or mandoline. Toss them in a bowl with 2 tablespoons of olive oil, kosher salt, and pepper to taste.
• Spread the sliced potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy, flipping them halfway through.
• Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into your desired shape and transfer it to a baking sheet or pizza stone dusted with flour or coarse cornmeal.
• Sprinkle 1 cup of freshly grated Gruyère cheese over the dough, leaving a small border around the edges. Top with the roasted potato slices and sprinkle with 2 to 3 tablespoons of chopped chives.
• Bake in the oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly and melted.
• While the pizza is baking, combine 6 cups of baby arugula in a bowl. Drizzle with the juice of 1 lemon and toss lightly.
• Once the pizza is out of the oven, let it cool for a couple of minutes. Top with the arugula salad and finish with ½ cup of shaved parmesan. Slice and enjoy!