Sundried tomato, potato and rosemary pizza

Here is what you need to make a Pizza for 4:
To make your dough
500g plain flour
5 teaspoons sugar
5 teaspoons dried yeast
2 teaspoons salt
5 tablespoons olive oil
For the filling
4 boiled potatoes, skin on
3 sun dried tomatoes
Fresh rosemary sprigs
Olive oil

Preheat your oven at 230C, or at the highest possible mark.

Start off by preparing the dough, preferably a couple of hours in advance. Place all the dry ingredients in a large bowl and mix them together. Now, make a well in the centre and add the oil. With a glass of luke-warm water in one hand start to add enough water little by little until a soft dough is formed. Place the dough in a floured bowl and allow it to rest for a couple of hours punching it down should it rise too much.

Once you are ready to use the dough, stretch it open with your hands, forget the rolling pin, and place it in a well oiled and floured baking tray.

Give it enough time to find its shape in the dish then with the back of your fingers press the middle down slightly allowing the edges to be thicker than the centre.

Now peel the potatoes and slice them into 1 cm slices. Place them in a bowl and add the chopped sun-dried tomatoes and the rosemary. It would be best to chop the rosemary needles slightly but if you are in a rush just slide them off the stalk and add them to the bowl. Now add a generous helping of Extra Virgin Olive oil, some salt and pepper and stir slowly. It is important to coat all the potatoes with the oil but be careful not to break the potatoes up too much.

Next spread the filling in the middle of the pastry leaving a thick boarder around the whole of the pastry. This will allow the pasty to puff up slightly around the edges.

Bake the pizza in the preheated oven at 180C for electric fan ovens for about 10 to 15 minutes.