I make pizza at home (most Friday evenings if we're not out and about). Make some dough, use the proving time as an excuse for a couple of beers, and then randomize some toppings. Spinach and egg is a classic, of course. Last week I did potato. Some people, including the woman I married, didn't believe potato pizza was an actual thing, even less likely the most awesome pizza.
Anyway, slice your potato really thin (a mandolin if you're not a knife demon, slices should be a millimetre-ish, too thin and they'll burn though). Make the base, brush with olive oil, cover with your potato slices. I like to warm up some sprigs of rosemary in olive oil and cut garlic clove (discard it and the rosemary, you just want the flavoured oil) and drizzle that liberally over the top. Add a few sprinkles of rosemary and a generous sprinkle of sea salt. Don't be a wuss, it needs the oil and salt, like you're making focaccia. Then tear up some mozzarella and distribute. I like to add some halved and pitted olives too. Don't overdo it, the potato needs to crisp which it won't do if you bury it. Shove it in the hottest oven you can manage and serve once the potato is crisp and browned. It's like if Italians were preparing chip butties for a banquet of angels.
The only downside is that you can't make proper pizza at home, you need the fearsome vulcanism of a proper oven to char the base and cook it fast. I learned the pizza con patate at a little place in Narragansett Bay, they had an oven the temperature of a sunny day on Mercury.