For the dough; mix yeast and sugar in warm water in a small bowl; let it stand for about 5 minutes or until foamy.

Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.

Knead into a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple, and elastic, for 7 to 10 minutes.

Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

Roll dough to a 13 inch circle. Transfer to an oiled 12 inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese.

Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

Heat oven to 475° F. Bake pizza until crust is golden, about 25 minutes. Let stand for 5 minutes before slicing.

Preheat oven to 400° F.

Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender.

Cool. Mash potatoes and remove about half of the skin. You want to leave the rest in.

Melt the butter in a large saucepan over medium heat, then add garlic and saute for 5 minutes.

Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until the potatoes get coated with the ingredients evenly.

Serve hot.