A speciality of Rome, this easy homely pizza con patate e rosmarino tastes fantastic: it’s so simple but lovely and satisfying.

Rosemary and potatoes are always a match made in heaven.

Serves 4

Pizza Base

• 300g strong white bread flour
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon quick yeast
• 1 tablespoon oil
• 210ml water

Topping

• 500g waxy new potatoes
• 5-6 tablespoons oil: ideally extra virgin olive oil
• 1½ teaspoons sea salt flakes
• 1 small onion, finely diced
• Freshly ground black pepper to taste
• Handful of rosemary sprigs

You will need a large, greased baking tray

Combine the flour, salt, sugar and yeast in a roomy bowl. Use the fingertips of one hand to incorporate the water and oil. Knead the dough vigorously with both hands until smooth and silky.

Leave to prove until virtually doubled in size.

Turn onto a lightly floured board, knead briefly.

Roll into a rectangle to fit the tray.

Leave on the tray for 30 minutes or until beginning to puff up slightly.

Preheat oven to 220C (fan oven) or equivalent

Wash and lightly scrub the potatoes. Slice thinly: ideally with a mandoline on the thickest setting or a food processor with slicer attachment.

Toss in 2 tablespoons of the oil.

Brush the whole surface of the dough with a further 1-2 tablespoons oil.

Spread half the potato slices all over the pizza surface, again, right to the edges. Scatter over the onion, black pepper to taste and a teaspoon of salt flakes. Spread over the remaining potatoes, the final ½ teaspoon salt and more pepper and the remaining oil. Scatter with rosemary.

Bake in a preheated oven at 220C (fan oven) for 10 minutes, then reduce the heat to 180C and bake for 10-15 minutes more until the potatoes are soft and tender and the top layer is golden. Remove the spent rosemary and garnish with fresh.

Tip

This reheats brilliantly: 8-10 minutes in a preheated oven at180C (fan oven) or equivalent until piping hot.