Two-Potato Pizza With Olives And Garlic

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1 pound pizza dough, at room temperature

All-purpose flour, for dusting

1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil

1 large sweet potato (1 pound), peeled and cut into 1/2-inch dice

1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice

5 large garlic cloves, halved lengthwise

Three 6-inch rosemary sprigs

1 cup green and black brine-cured olives (6 ounces), such as Picholine, Calamata and Gaeta, pitted

1 scallion, white and light green parts, thinly sliced

Coarse sea salt

Pinch of crushed red pepper

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