Prepare the Potatoes: Peel and chop the Yukon Gold potatoes, placing them into a saucepan. Cover with cold water, ensuring it’s an inch above the potatoes. Simmer until fork-tender, about 15-20 minutes. Drain and mix in butter, cream cheese, sour cream, and salt, mashing until smooth. Set aside.

Preheat the Oven: Preheat your pizza stone in the oven to a scorching 500°F.

Shape the Dough: Lightly brush your pizza dough with olive oil. Shape it into your preferred pizza size, creating a crust with edges.

Spread the Mash: Evenly spread the creamy mashed potatoes over the pizza crust; go all the way to the edges. Then, sprinkle on a generous amount of shredded cheddar cheese.

Bake the Pizza: Place the pizza directly on the hot pizza stone. Bake until the cheese is bubbly and starting to brown, about 10-14 minutes.

Add Toppings: Once out of the oven, sprinkle crumbled bacon and fresh chives over the top. Slice up and serve warm, adding a dollop of sour cream on each piece.