- Preheat oven to 400 degrees F.
- Rub the poblano pepper with the olive oil and place directly on the oven rack.
- Cook until charred on all sides, about 15 minutes.
- Transfer pepper to a small bowl and cover with plastic wrap.
- When the pepper is cool enough to handle, remove outer skin, transfer to a cutting board and coarsely chop.
- Place the pepper in the bowl of a small food processor.
- Add the mascarpone cheese and 1/4 teaspoon of salt, then process until well combined.
- Using a wooden spoon, combine the yeast, warm water, sugar and 1 cup of the flour.
- Add in the salt, pepper, olive oil, and remaining flour and stir with the wooden spoon until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes, adding just enough additional flour to form a smooth, soft dough.
- Transfer the dough to a lightly oiled bowl, cover with a towel, and let rest for 1 hour until the dough doubles in size.
- Punch down dough again and divide into two balls.
- Place on work surface and let rise again while preparing toppings.
- Place the potatoes in a large pot; cover with cold water and add 1 tsp. of the kosher salt.
- Bring potatoes to a boil and cook for 5 minutes; drain then transfer to a work surface until cool enough to handle.
- Peel and thinly slice lengthwise.
- Melt 1 tablespoon of the butter in the olive oil in a 12-inch nonstick skillet, over medium/high heat.
- Place half of the sliced potatoes into the skillet, then season with half of the salt and half of the pepper.
- Cook until browned on both sides, then drain on a paper towel–lined plate. Add an additional 1/2 tablespoon of butter to the pan and once hot, add the remaining potatoes, salt and pepper.
- Cook until golden brown on both sides then transfer to the paper towel–lined plate.
- Meanwhile, combine the fontina, provolone, and Parmigiano Reggiano into a medium-sized bowl and crumble blue cheese into a small bowl. Heat the oven to 500 degrees F with pizza stone inside.
- In a 12-inch cast-iron skillet, heat 2 teaspoons of butter in 1 tablespoon extra-virgin olive oil over medium/high heat.
- When the skillet is very hot, add the steak and cook 3 minutes per side for medium rare.
- Remove from the skillet and let rest on a cutting board for 5 to 10 minutes.
- Season with the salt and pepper and carve into 1/4-inch-thick slices.
On a lightly floured surface, roll out the dough into a 12 to 14-inch circle. Sprinkle a pizza peel with the masa or cornmeal and place the dough on top. Spread the poblano sauce evenly over dough. Sprinkle half of the Parmesan/fontina mixture over it, then layer the potatoes over the cheese. Sprinkle the rosemary over the potatoes, then top with the remaining Parmesan/fontina mixture. Transfer pizza to the pizza stone in the oven and bake for 8 to 10 minutes.
While the pizza is cooking, wipe out skillet used to cook potatoes and heat 1 inch of canola oil over medium/high heat until very hot. Add the shallots to the oil and cook until browned and crisp; drain on paper towels. Add the julienned potato to the hot oil and cook until browned and crisp; drain on paper towels. Sprinkle them both with the salt.
Remove the pizza and arrange the sliced steak over it; sprinkle with the crumbled blue cheese. Return the pizza to the oven and cook just until the blue cheese is melted.
Remove pizza from the oven and drizzle with the balsamic glaze, then top with the frizzled shallots and potato sticks before cutting into wedges to serve.