This was an excellent combination of both flavors and textures. I used a standard chevre, but a ripened goat cheese would probably be nice, too. I sliced the potatoes very thin and put them on raw, but if you'd like to slice them thicker or pile them higher, steam them briefly before putting them on the pizza.
1 14-inch pizza crust
1/2 cup tomato sauce
1/4 lb new potatoes, sliced as thinly as possible (1/8-inch or less)
1/2 cup chopped fresh basil
2 oz. crumbled goat cheese
Preheat the oven to 450 degrees.
Paint the crust with olive oil, then spread the tomato sauce over it. Place the potato slices on the pizza in a single layer, each slightly overlapping its neighbors. Sprinkle with basil, then scatter the goat cheese over everything.
Bake for 15-20 minutes, until the potatoes are done.