Roasted Potato Flatbread

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons active dry yeast
• 2/3 cup water
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 2 russet potatoes (about 1 1/2 pounds), well scrubbed
• 1 teaspoon Italian seasoning
• 1 teaspoon Old Bay seasoning
• 2 cups ricotta cheese
• 2 tablespoons minced garlic
• 2 tablespoons finely chopped fresh rosemary or other herb, fresh or dried
• 3 ounces button mushrooms, brushed clean, trimmed and thickly sliced or coarsely chopped
• 2 teaspoons olive oil
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon Old Bay seasoning
• 4-5 ounces thinly sliced aged Provolone cheese
• 4-5 ounces thinly sliced young Provolone cheese