Potato and Rosemary Pizza

Ingredients

• 1 teaspoon caster sugar
• 7 g sachet dried yeast (about 1/4 ounce)
• 2 1/2 cups plain flour (375g/12 ounces)
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 410 g baby new potatoes, thinly sliced (13 ounces)
• 3-4 slices middle bacon, fat removed, chopped (optional)
• 3-4 garlic cloves, minced
• 1 tablespoon fresh rosemary, coarsely chopped
• 1 tablespoon fresh thyme
• sea salt, to taste
• fresh ground pepper, to taste

Directions

1. 1

   Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.

2. 2

   Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.

3. 3

   Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.

4. 4

   Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.

5. 5

   Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.

6. 6

   Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.