Raise the oven temperature to 500°. Roll or stretch 1 piece of the Pizza Dough into an 8-inch round. Place the dough on a floured pizza peel or inverted cookie sheet and arrange one-quarter of the potatoes on top, leaving a 1/2-inch border of dough. Drizzle with one-quarter of the pesto and top with one-quarter of the Fontina and Parmigiano-Reggiano. With a quick motion, slide the pizza onto the hot stone and bake for about 8 minutes, or until the cheese is bubbling and the bottom of the crust is golden and crisp. Transfer the cooked pizza to a plate and serve hot. Repeat with the remaining dough, potatoes , pesto and cheese.