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1
Whisk the water and sugar together in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top.
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2
Set aside until the mixture bubbles, about 10 minutes.
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3
Add the flour, salt, and measured olive oil and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
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4
Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 10 minutes.
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5
Meanwhile, coat a large mixing bowl with oil and set it aside.
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6
When the dough is ready, form it into a ball, place it in the oiled bowl, and turn to coat it in the oil.
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7
Cover with plastic wrap.
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8
Let the dough rest in a warm place until it doubles in size, about 1 hour.
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9
Meanwhile, cook the potatoes.
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10
Place the potatoes in a medium saucepan filled with generously salted water and bring to a boil over high heat.
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11
Reduce the heat to medium and simmer until the potatoes are just cooked through, about 12 to 15 minutes.
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12
Drain the potatoes and let them cool slightly, about 10 minutes.
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13
Cut them into 1/8-inch rounds and place in a large bowl.
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14
Add 1 tablespoon of the measured oil (set the remaining teaspoon aside), season with salt and pepper, and gently toss to coat; set aside.
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15
Once the dough has risen, heat half of a gas or charcoal grill to high (about 450 degrees F to 550 degrees F) and the other half to low (about 250 degrees F to 300 degrees F).
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16
Lightly dust an 18-by-13-inch baking sheet with flour.
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17
Punch the dough down and turn it out onto the prepared baking sheet.
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18
Using your hands, stretch and shape it into a rough 16-by-12-inch rectangle.
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19
Rub the grill grates generously with a towel dipped in olive oil.
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20
Brush the top of the dough with oil, season with salt and pepper, and place it oil-side down on the hot side of the grill.
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21
Cover and grill undisturbed until the dough is puffed and grill marks have appeared on the bottom, about 2 to 3 minutes.
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22
Flip the dough with a spatula or tongs and move it to the cooler half of the grill.
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23
Evenly sprinkle on the mozzarella.
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24
Arrange the seasoned potatoes over the mozzarella.
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25
Sprinkle the chevre evenly over the potatoes.
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26
Cover and grill, rotating the flatbread if necessary to avoid any hot spots, until the bottom is lightly charred and the cheese is melted, about 5 to 8 minutes.
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27
Meanwhile, place the herbs and red pepper flakes in a large bowl, drizzle with the remaining 1 teaspoon of measured oil, season with salt and pepper, and toss to combine; set aside.
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28
When the flatbread is done, transfer it to a cutting board and sprinkle the herb salad evenly over the top.
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29
Cut into slices and serve.
