Potato and rosemary pizza

Make dough Combine yeast, water and sugar in jug. Set aside for about 5 mins until mixture is foaming. Meanwhile, combine flour and salt in large bowl and make a well in the centre. Pour foaming yeast mixture into well in flour with olive oil. Stir with fork to almost combine, then use your hands to combine mixture until dough forms.

Knead Remove dough from bowl and knead for about 5 mins on well-floured surface until texture is smooth and elastic.

Prove Return dough to bowl, cover with tea towel and leave in a warm place for 1 hour to rise, or until dough has doubled in size.

Make garlic oil Meanwhile, combine extra virgin olive oil, garlic, salt and pepper in small bowl and set aside to infuse. Preheat oven to 230C (210C fan).

Form pizza base When dough has risen, knock it back by punching with your fist. Remove from bowl and knead for a few mins on lightly floured surface. Roll dough out into a rustic rectangle.

Top pizza Place dough base on lined baking tray and spoon over most of garlic oil. Spread oil with the back of spoon leaving 1cm border around edges. Finely slice potatoes (don't do this ahead of time as they will brown) and lay evenly over pizza base. Sprinkle over rosemary and drizzle with remaining garlic oil. Bake pizza for 25 mins until cooked.

Sprinkle with extra salt and pepper. Cut into squares and serve.

Note You can't have an Italian feast without a pizza! This one makes a great side dish or a tasty appetiser with drinks.You can't have an Italian feast without a pizza! This one makes a great side dish or a tasty appetiser with drinks.