1.5 tsp dried yeast 250 gm (1 2/3 cups) pizz-base flour mix 1/4 cup olive oil 1 tbspn olive oil, extra
Combine yeast, a pinch of sugar and 100 ml warm water in a small bowl. Rest, covered, in a warm draught-free place for about 10 minutes or until frothy.
Mix flour, yeast mixture and oil, adding 1-2 tbspn warm water, or enough to form a ball. Place dough in an oiled bowl, turn to coat with oil, cover with plastic wrap and stand in a warm draught-free place for 1 hour or until dough has doubled in size.
Topping
3 small to medium unpeeled desirée potatoes, thinly sliced 1½ tbspn olive oil 2 cloves garlic, finely chopped 2 tbspn rosemary leaves 2 tsp sea salt
Conbine potato slices, oil, garlic, rosemary, sea salt and cracked black papper to taste in a bowl and toss to combine.
Punch down dough and roll out onto a lightly floured surface to a disk 22 cm in diameter, leaving a raised edge. Overlap potato slices over pizza and brush with extra olive oil. Place pizza on heated pizza stone or pizza tray and bake at 210°C for 30-40 minutes, until potato is soft and edges golden.