Potato pizza is common in Italy, tubers are an important ingredient od our cuisine and historical traditions.
Especially in the North, our ancestors survived famines eating lot of potatoes (as in most of Europe) and inventing numerous recipes with them.
Now I don't want to say that we are the greatest experts because this honor goes to the countries of Eastern and Northern Europe but we are familiar enough to use potatoes as an addition to our pizza preparations.
if I can recommend the white pizzas (without tomato sauce) should be prepared with potatoes cut into thin slices (first peeled and left to soak in water for at least 8 hours to remove some harmful substances and hydrate the tuber) applied over the mozzarella, then watered with plenty of oil to prevent them from burning or the bottom from drying out;
the pizzas with tomato sauce and mozzarella, on the other hand, are prepared with American elongated chips which can be fried first and put on top for the last two minutes to make it melt with the cheese or add them before the batch on the top after a good dip in oil and let them cook in the oven.
In any case, it's not blasphemy to put potatoes on pizza, guaranteed