Stretch the dough to an approximately 12” round. Brush with olive oil, then spread the 1 1/2 tablespoons of garlic confit paste over the crust.
Sprinkle the pizza with the 1 teaspoon minced rosemary, then spread the 4 ounces of mozzarella cubes over the crust.
Arrange the roasted potato slices on top of the mozzarella.
Bake the pizza until the crust is golden-brown and the cheese is melted and bubbly.
Drizzle about a tablespoon of the brown butter over the pizza, then crumble the crispy sage leaves and sprinkle on top.