While I don't have exact amounts of what I added, I can give you the steps and the inspiration to this pizza. Play around, try your own, you may be surprised at how delicious a non-pepperoni red sauce mozzarella pizza can be.
I made the pizza dough first and let it rise all day. The longer the slow rise, the more tasty the dough. Here's a recipe for a great pizza dough.
Traditional Pizza Dough
1 3/4 cups warm water
1 Tbsp sugar
1 1/2 tsp active dry yeast
6 cups all-purpose flour
1/4 cup olive oil
1 Tbsp salt
1. Proof the yeast by putting it in warm water with the sugar. Let sit for about 10 minutes or until you see bubbles on top and can smell the wonderful smell of yeast.
2. Mix 4 cups of flour, olive oil, salt and slowly add the yeast solution. Add the remaining flour slowly until dough is smooth to the touch and does not stick.
3. Knead the dough until firm and elastic and surface indents and bounces back when poked with finger.
4. Place dough in a greased bowl, cover, and let rise in the refrigerator all day.
Makes 2 thick 12-inch shells
Prepare the topping:
1. Take out dough from the refrigerator. Bring to room temperature about 15 minutes. Preheat oven (and baking stone or pizza pan) to 475 degrees F.
2. While dough sits, boil the potatoes then mash them up and set them in a bowl.
3. Brown the Italian sausage (out of the casing) and add chopped onions. Saute. Add this to the potatoes. Throw in minced garlic, just enough tomato sauce to keep mixture moist and some Parmesan cheese (feel free to use mozzarella if you please). Mix well and set aside while you prepare the dough for decorating.
4. Roll out half of the dough (for one pie) flouring the surface liberally. Add the topping mixture. Set in oven to bake for about 15-20 minutes.
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