I had a hankerin' for some tater pizza tonight and (for once) actually remembered to take a few pics. It was pretty darn good if I do say so myself.
Here's a 18 oz. dough ball made with 2/3 King Arthur Bread Flour and 1/3 KA All-Purpose Flour - 8 oz. shredded Polly-O mozz (1/2 whole milk and 1/2 part skim) - Penzey's garlic salt - good quality evoo - 1 oz. each grated Parmigiano Reggiano and Pecorino Romano - 2 Red Bliss potatoes sliced thin on a mandoline and blanched for about 2-3 minutes
Assembled with the addition of a few sliced black olives.
Hot out of a 550 oven. Cooked for about 8 minutes
Somewhat out of focus (upskirt) shot