In a saucepan, add a tablespoon of olive oil along with the leeks and mushrooms and cook until tender.
Add in the garlic, salt, pepper and red pepper flakes and cook until fragrant.
Layer the potatoes in and stir gently.
Cook on low for about 5 minutes, then cover and remove from heat until ready to use.
Roll out the pizza dough on a pizza peel and drizzle with olive oil to coat. (Not much)
Layer with the potatoes, leek and mushroom mixture and spread out evenly.
Drop mounds of fresh mozzarella all over the pizza.
Sprinkle the pizza with the Parmesan and mozzarella cheese.
Bake in a 500 degree oven for approximately 6 to 7 minutes. (I use a pizza steel, so this recipe is set to my perfect cooking time. You may have to adjust your temperature and time depending on what you use to bake your pizzas.)