How to Make It
Preheat the oven to 450°F.
Slice the potatoes ⅛-inch thick on a mandoline or with a sharp knife. If you’re using fresh baby potatoes you can leave the skin on. Remove the thyme leaves from the stems. Toss the potato slices with some olive oil and most of the thyme. Reserve the remaining thyme for garnish after the pie comes out of the oven. Grate the cheese and reserve.
Layer the pizza dough with olive oil, the sliced potatoes, cracked eggs, and cheese. Bake until the bottom is browned and the egg is set, about 7-8 minutes. You can check for pizza-doneness by gently lifting the bottom of the pie, which should look nicely browned and fully cooked.
Once the pie has come out of the oven and rested for a few minutes, top with the remaining fresh thyme. Slice and serve.