Heat oven 400°F. Divide dough into 3 pieces. Stretch dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to a parchment-lined baking sheet.

Using a mandolin or slicer, slice potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.

Sprinkle with salt, herbs and pepper. Drizzle with olive oil and bake 20 min, or until crust is crisp and deep brown. Serve warm or at room temperature.