On a floured work surface, working with one ball of pizza dough at a time, use your hands to press into a 12-inch (30 cm) circle. Lightly flour the dough and transfer to a piece of parchment paper. Top with half of the cheese, half of the potato mixture and half of the rosemary. Drizzle with 1 tbsp (15 ml) of the oil. Repeat with the remaining piece of dough and ingredients.
This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.