Ingredients

Method

• 125 ml tepid water
• 5 g dry yeast
• 1 t sugar
• 1/2 t salt
• 4 T olive oil
• 120 g flour, plus extra for dusting
• 250 g baby or fingerling potatoes, sliced lengthways
• 1 T butter
• 100 g baby leeks, roughly chopped
• 80 g goats milk cheese, sliced into 4 rounds
• 1 t fresh rosemary, chopped

Method

Ingredients

Pour the water into a mixing bowl, add the yeast and stir until dissolved. Add the sugar, salt and 1 T olive oil and mix. Gradually add the flour while mixing to form a dough.

Turn out onto a floured surface and knead until smooth, about 5 to 7 minutes. Shape into a ball, place into an lightly oiled bowl, cover and leave to rise for 30 minutes.

Preheat the oven to 200°C.

Lay the potatoes on a lined baking tray, drizzle with 2 T olive oil, sprinkle with salt and roast for 5 to 7 minutes, or until they start to soften. Set aside until ready to assemble.

To prepare the leeks, melt the butter and remaining olive oil in a frying pan over a high heat. Fry the leeks until soft and starting to brown.

When the dough has risen, turn out onto a lightly floured surface and knead for 1 minute. Roll out to a thickness of 5 mm and transfer to a floured baking tray. Scatter the potatoes and leeks over the base, top with slices of cheese and sprinkle with rosemary.

Bake for 15 to 20 minutes, or until the pizza base is golden and the cheese melted.