Heat oven to 425°.

Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes.

In a food processor, pulse potato, 1 tbsp oil, red pepper and a pinch of salt until sauce is smooth.

Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough.

Toss kale in remaining 1/2 tbsp oil; top pizza with goat cheese, kale and Parmesan.