Rinse potatoes and then slice them into 1/16 inch slices using a mandoline slicer, do not peel the potatoes.It's important to slice them this thin here in order for the potatoes to cook in the oven. So mandoline slicer is kind of important here (or if you have good knife skills, then put that to use).
Place the potato slices in cold water for 20 minutes. Meanwhile pre-heat oven to 475 F degrees. Drain the potatoes using a colander and then pat dry the slices using a kitchen towel and then transfer them to a bowl.
Add 2 tablespoons oil, 1/2 teaspoon chaat masala, 1/2 teaspoon kashmiri red chili powder and 1/4 teaspoon cumin powder to the potato slices and toss and mix using your hands until the slices are coated with the oil and spices.
Now, stretch the dough onto a baking tray using your hands. I sprinkle some semolina or cornmeal first on the pan and then put the dough on top so that the pizza doesn't stick to the pan when it bakes.Brush the dough lightly with oil, then prick with a fork and bake at 475 F for 4 to 5 minutes. We are just pre-baking the crust a little here. Then take the dough out of the oven and spread 1/3 cup of cilantro chutney all over.
Then top with grated cheese of choice.
Now, start arranging the potato slices, first arrange slices in a single layer, then arrange more layers overlapping one another until all slices are arranged on the pizza.Now, sprinkle salt on top. I do not add salt to the potato slices first as that will make them soggy. Bake 475 for 15 minutes until the cheese melts and potatoes are cooked through. Then broil for 2 minutes to get the topping little brown.
Take the pizza out of oven, sprinkle lots of chaat masala (absolute must), drizzle with cilantro chutney and sweet tamarind chutney. Garnish with cilantro and serve hot!
Do not use regular chili powder in place of kashmiri red chili powder here, that will make the pizza quite spicy.
You may add onions, jalapeños as additional pizza topping here.
Do sprinkle lots of chaat masala and chutneys on pizza before serving, that really adds to flavor.