Make sure you have pizza dough on the go (or a thawed ball of dough at hand).
About an hour before eating, prepare the potato topping. Mix 3 teaspoons of salt into about 4 cups of water and stir well to dissolve. Using your sharpest knife, or a mandolin, slice the potato very thinly. Place the slices in the salty water to soften for at least 30 minutes. Up to 3 hours is fine.
Warm the oven to 450 degrees Fahrenheit. Prepare your baking sheets by gently oiling and dusting with corn meal, unless you completely trust the non-stickiness of your pizza ware. Prepare your pizza dough per the basic pizza recipe instructions, steps 4 to 7, or follow package instructions if store-bought.
Pour the pesto on the stretched dough and spread it all over, using the back of a spoon, a silicone brush, or your fingers.
Layer the potato slices all over the pizza. Some overlapping is great.
Hold the rosemary in the palm of one hand and crush it with your fingers as you sprinkle it all over the potato slices. Sprinkle some smoked paprika, chili flakes (if desired), salt and fresh ground pepper on top.
Bake in the oven for 15-20 minutes, or until the crust and potatoes are golden.
Allow to rest for 5 minutes before slicing. Enjoy!