You're a traditionalist. You like your beer cold and your coffee hot. Your favorite bagel is plain and your favorite ice cream is chocolate. So you won't be ordering this pizza, even though it sounds delicious. You want a boring pizza, not one topped with Parmesan roasted-potatoes and pungent garlic. And a stick-in-the-mud like you wouldn't be down for the taters being topped with sour cream, basil pesto, and peppery arugula. Salad on pizza is just too much flavor. (Is our reverse psychology working? You shouldn't order this. You won't like that much deliciousness.)
Cut potatoes into ¼" slices.
Place on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and sprinkle with Parmesan.
Roast in hot oven until tender and cheese browns, 18-20 minutes.
Remove potatoes to a plate. Replace foil and reserve baking sheet.
White potatoes roast, par-bake flatbreads.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake until lightly browned, 5-7 minutes.
While flatbreads par-bake, prepare garlic.
Prepare the Garlic
Assemble and Bake Flatbreads
Carefully shingle potato slices onto flatbreads. Top with garlic and cheddar cheese.
Place pizzas directly on oven rack, with baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with sour cream, pesto, and arugula. Bon appétit!