Heat the oven to 425.Toss your thin potato slices in a little olive oil with salt. Place on a foil-lined baking sheet and bake for about 5 minutes, until just tender.
Melt some butter in a frying pan and cook your sliced leeks over medium -low until soft and starting to brown.
Remove the leeks to a small bowl and add a little olive oil. Add your kale to the pan and toss so all the kale is very lightly coated. Cook for 1-2 minutes, add a little water and salt, and cover. Cook 1 more minute or until kale is cooked through. When they are cool enough to handle, squeeze out as much liquid as you can and chop finely.
I used one pizza dough and made two pizzas, so the pizza crust was as thin as I could get it.You need a thin crust if you're going to put potatoes on your pizza, I think.Topped the crust with grated Dubliner Irish Cheddar. Sprinkle the finely chopped kale over the pizza, top with the leeks and a little more grated cheese. Place the thin slices of potato all over the pizza and top with another sprinkle of grated cheddar. Brush the edges of the dough with olive oil.
Bake at 425 on a pizza stone until the edges of the dough are browning (about 10 minutes). Allow to cool for a couple of minutes before slicing.