Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer. With the mixer running, add water and oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with a few drops of olive oil, add the dough, cover the bowl with plastic wrap. Let it rise until doubled (about 45 minutes - 1 hour).
About 30 minutes into rise time, heat oven to 450 degrees. Place baking stone on center rack in oven. (Allow to preheat for at least 30 minutes prior to baking.)
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with plastic wrap and let them rest for 10 minutes.
Meanwhile, slice potato very thin. I used the food processor. A mandoline would also work well. Rinse and drain. Pat dry with paper.
Use parchment or pizza paddle sprinkled with cornmeal. Shape dough into desired shape. Place dough on parchment or pizza paddle.
Sprinkle each dough with ¼ teaspoon garlic powder. Spread half of mozzarella and fontina cheeses evenly over dough. Add chopped kale and red onion. Top with potato slices. Repeat with second pizza.
Slide pizza onto preheated stone and bake for 8-10 minutes or until cheeses are melted and crust is crisp and lightly browned.
Notes
* If you don't have a pizza stone you can still make this pizza it just won't be as crisp. The pizza stone gets you the crisp crust. It will be as similar as you can get to a pizza shop.
Recipe by Gather for Bread at https://gatherforbread.com/potato-kale-garlic-and-cheese-pizza/