Two-Potato Flatbread with Olives and Feta

Another for the Ladie's Tea....

• 2 x 1/2-pound Russet potatoes, peeled and sliced crosswise 1/8" thick (on mandoline)
• 2 x 1/2-pound Sweet potatoes, peeled and sliced crosswise 1/8" thick
• Extra virgin olive oil, for brushing
• Salt and fresh ground pepper
• 12 oz store bought pizza dough
• 1/2 cup crumbled feta cheese
• Kalamata olives, pitted and quartered
  
• (I think I am going to add some sun-dried tomatoes)

Set pizza stone on the bottom of the oven and preheat to 400 degrees. Spread the Russet potatoe slices on a large rimmed baking sheet in a single layer. Brush with olive oil and season with salt and pepper. Invert another rimmed baking sheet on top of the first one and bake the potatoes for about 5 minutes, until just tender; transfer to a plate. Repeat same process with sweet potatoes, baking for 7 minutes, until tender.

Increase oven temperature to 500 degrees and heat the pizza stone for 30 minutes.

On a lightly floured work surface, roll and stretch the pizza dough into a 10x12" rectangle. Transfer the rectangle to a floured pizza peel and brush dough generously with olive oil. Arrange the potato slices on the dough and brush with olive oil. Top with olives, sundried tomatoes, and feta cheese.

Slide flatbread onto the hot pizza stone and bake for about 7 minutes, until golden brown and crisp.