If one of you with WFOs could be so generous, I need an experiment.
I like potatoes on pizzas. Make that love them. Yukon gold, blue and sweet (only one variety on a pizza though).
When I was using my broiler in my oven to cook pizzas, I did not use potatoes for some reason (and I had 980°F heat with my broiler....I miss it!). Now that I have my (still in experimental phase) LBE, just cutting the potatoes paper thin does not do the trick. The oven does not have enough top heat to cook the potatoes enough.
I have to par cook the potato slices in a pan with olive oil and sea salt, turning them a few times until they brown up and lose a little of their firmness. Then the LBE will finish them off...turning the edges of the potatoes crisp in the oven. The natural sweetness in the potatoes really come through and the textural counterpoint of the crisped edges is really nice.
If one of you could use a mandolin to cut VERY thin slices of potatoes (or a knife...we're talking paper thin cuts), layed them on the skin so there was minimal overlap (but covered the surface), I'd be interested to see if the heat of a good WFO alone could finish such a thinly sliced potato off sufficiently during the course of the short baking time.
I've been tinkering with a parmigiano-reggiano (a lot, grated, added first), sweet potato, caramelized onion and rosemary pizza.....as well as a sweet potato, sage, blue cheese and Mike's Hot Honey pizza (I may swap out the Blue Cheese for Mascarpone) and have no idea if a WFO could do the trick without a par cook first. The ingredient combinations are still experimental, but you get the point.
If anybody can give this a whirl, I'd appreciate it! --K