Preheat oven to 425 degrees Fahrenheit. Slice black olives. Chop tomatoes (remove seeds).

Peel and shred potatoes. Place potatoes in a cheesecloth and wring, extracting as much moisture as possible. Transfer the potatoes into a large bowl, add onion, flour and salt to the bowl, and mix to combine.

Make the pizza crust. Work in four batches. Divide the potato mixture into four. Heat two tablespoons olive oil in a nine to 10-inch nonstick skillet over medium. Add one potato mixture to the skillet shaping into about five-inch circle. Cook until bottom sides are set and golden browned. Turn and cook the other side until second sides are set and golden browned. Remove the crust from the skillet and drain on a paper towels lined plate. Add one tablespoon to the skillet, then put the other potato mixture into the skillet. Cook it the same way as the first crust was cooked. Repeat this two more times with the rest of olive oil and potato mixture.

Place the crusts on a large baking sheet. Spread sour cream over the top evenly. Put black olives and tomatoes over the sour cream. Sprinkle with chives and cheese over the top.

Bake in the oven four to five minutes or until cheese melt and crusts are crisp.