8 ounces small yellow potatoes, sliced paper thin (about 5 to 6 potatoes)
2 tablespoons olive oil divided
4 ounces soft goat cheese
Freshly grated Parmesan
Red pepper flakes
Coarse sea salt and freshly ground black pepper
Black truffle oil
To make the dough, sprinkle the yeast over the warm water and set aside for 5 to 10 minutes, until dissolved.
To make the flatbread, place a pizza stone on the bottom rack of the oven and preheat to 450°F. (If you don't have a pizza stone the flatbread can be baked on a sheet pan.)
Divide the dough in half, setting one round aside for another use (the extra can be refrigerated for up to 3 days or frozen for 3 months). Place the dough on a sheet of parchment paper and roll into a very thin, large rectangle. Brush the surface with a tablespoon of olive oil and prick the dough all over with a fork to prevent it from rising.
Toss the sliced potatoes with the remaining tablespoon of olive oil. Arrange the potatoes over the dough and season generously with salt and pepper. Transfer the parchment paper with the flatbread to the pizza stone and bake until dough is crisp and potatoes are golden, about 15 minutes.
Remove flatbread from the oven. Garnish with thyme leaves. Crumble the goat cheese over the flatbread followed by a handful of grated Parmesan. Follow with red pepper flakes and additional salt and pepper. Drizzle with truffle oil. Slice into triangles or squares and serve immediately.