On a lightly floured surface, roll the pizza dough into a circle approx. 3 mm thick. Place the dough on a baking tray lined with baking paper, cover with the crème fraîche, leaving a border of approx. 1 cm.
Mix the potatoes with the oil and garlic, season, spread on top of the dough.
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, drizzle with truffle oil, sprinkle with Parmesan.