Scrub potatoes, prick each all over with a fork, and rub with ½ teaspoon olive oil and ¼ teaspoon salt or basil salt per potato.
Arrange in a ring on a plate and microwave at 100% for 5 minutes.
Flip each potato and microwave another 5 minutes. If potatoes can’t easily be pierced in the middle with a fork, continue microwaving in 1 minute intervals until soft.
Preheat oven to 425°
Brush 1 teaspoon olive oil onto a baking sheet to cover. (I use a 14-inch round cast iron baking pan which needs 2 teaspoons of oil to cover.) Cut potatoes in half crosswise and use tongs to place each half, cut side down, on baking sheet. Spray a potato masher with cooking spray and use it to smash each potato half until relatively flat. (Each should be about 5 inches in diameter.) For each pizza, drizzle with ¼ teaspoon olive oil and sprinkle with 1/8 teaspoon garlic pepper.
Bake for 12 to 15 minutes until the edges are starting to look crispy.
Remove from oven and add your favorite pizza toppings. (Be careful - the pan and the potatoes will be hot.) Return to oven for 3 to 5 minutes or until your toppings are the way you want them.