For the Pizza Dough
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended.
Let the mixture stand for about 5 to 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 to 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
For the Pizza
While the pizza dough is proofing place the water in a medium sauce pan over high heat.
Add the potatoes and cook for 30 minutes until a knife slips easily into the potato.
Remove and let the potatoes cool.
Slice the potatoes about 1/4 inch thick.
Preheat the oven to 500°F.
Sprinkle 1 tablespoon cornmeal on a large cutting board.
Place 1/4 of the pizza on the cutting board and shape into a disc about 6 to 8 inches in diameter.
Repeat for the remaining pizza dough for 4 small pizza rounds.
Spread the dill pesto evenly across the 4 pizza rounds.
Place the potato slices on top of the dill pesto.
Sprinkle the shredded mozzarella evenly across the top of the pizzas.
Bake in the oven on a cookie sheet for 10 minutes.
Sprinkle the grated parmesan across the top of the pizza.
Bake for another 3 to 5 minutes.
Serve.
