Roast the potato. Preheat the oven to 350 degrees Fahrenheit (180 Celsius). Line a baking sheet with parchment paper. Cut the potato into ⅛” slices, then toss the slices with enough olive oil to generously coat along with a generous pinch each of salt and pepper. Arrange in a single layer on the prepared baking sheet and roast at 350 degrees until tender and beginning to develop some color, around 35 minutes.

Prepare the toppings. While the potato slices roast, prepare your remaining toppings. Thinly slice the garlic cloves, and slice the sun dried tomatoes. Mix together the honey, chili powder, and lemon juice; set aside.

Assemble and bake the pizza. When the potatoes are done, remove them from the oven and turn the heat up as high as it will go. Stretch your pizza dough and either brush with olive oil or spread with garlic fennel pizza sauce (optional). Top with mozzarella cubes, potato slices, sundried tomato slices, and sliced garlic. Bake until the crust is golden and the cheese is bubbling and melted.

Finish the pizza. Finish your pizza by drizzling it with the honey chili mixture, and enjoy!