Potato and Avocado Pizza

• 1 medium Yukon gold potato, scrubbed
• 1 frozen pizza dough, defrosted (9-ounce)
• 2 to 3 tablespoons all-purpose flour
• 2 cloves garlic, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 3/4 cup shredded mozzarella cheese
• 1 green onion, chopped
• 1/2 medium avocado, peeled, pitted and sliced

In a small saucepan, cover potato with ½-inch water and bring to a boil. Simmer until just tender when pierced with a fork, about 12 to 14 minutes. Let cool until comfortable to handle. Slice into ¼-inch thin slices and set aside. While potato is cooking, preheat oven to 450 F. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside. On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Sprinkle with sliced garlic, olive oil and salt. Layer potato slices all over pizza and top with cheese and green onion. Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Top with avocado slices once out of the oven. Slice into 6 to 8 wedges and serve immediately.