• Preheat oven to 500℉. Place a pizza stone or baking steel in the top third of the oven. Ideally, let the oven preheat as you slice and soak the potatoes and prepare the pizzas.
• Using a mandoline or sharp knife, slice potato into thin slices (a mandoline makes this process much faster). Soak the potato slices in salted water for 30 minutes. Then strain and pat dry.
• Add potato slices to a medium bowl and toss with the olive oil and ½ tsp of salt. Set aside.

For each pizza:

• Stretch out pizza dough to a roughly 10-inch round. Line a pizza peel with a sheet of parchment paper and transfer the dough to the parchment-lined peel.
• Spread 1/4 c of sour cream over the dough, leaving a slight border. Arrange half of the potato slices and half of the pepperoni in concentric circles on top of the sour cream (or for a quicker assembly and a more rustic look, simply spread the potato slices and pepperoni into a roughly even layer).
• Shimmy the piece of parchment and pizza into the oven and bake for 10-15 minutes, until the crust is blistered and the potatoes are cooked through and crispy. Transfer to a cutting board.
• Finish off by topping generously with red pepper flakes (¼-½ tsp per pizza), a drizzle of honey (½ tsp per pizza), and snipped chives.