Potato, thyme and mozzarella pizza, Oaxaca-style

Activate the yeast by mixing it with a quarter of the warm water, and half the sugar. Set aside for 10 minutes.

Stir the flour, masa harina, salt, olive oil, and the remaining sugar in a large mixing bowl until combined.

When the yeast has become active (it will appear foamy), add it to the flour along with the remaining water and mix well.

On a floured surface, knead the dough for 5 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with cling film and set aside to rise for 1 hour, until doubled in size.

While the bread rises, cook the potatoes in a pan of boiling salted water for 20 minutes, or until tender. Drain and set aside until cool enough to handle, then slice into rounds.

Tip the dough out onto a floured surface and punch it down with your hands to knock out the air.

Place back in the bowl and allow to rise for a further hour (long, slow rises give a more complex flavour to the bread).

For the oil: while the dough rises, make the oil. Preheat the oven to 180C/160C fan/gas 4.

. Arrange the chillies and garlic on a baking tray and roast for 5-10 minutes, until fragrant. Place the chillies and garlic in a blender with the vinegar and olive oil and blend until smooth.

. Repeat step 7 for the dough, then roll the dough out to make a large circle or rectangle depending on the size of your cooking pan (or smaller ones if you want individual little pizzas).

. Heat a large frying pan or a flat griddle pan big enough to hold the dough until very hot. Place the dough in the pan and sprinkle with a few drops of water. Once the pizza is slightly crisp on the bottom turn it over. Spread a layer of potato slices, torn mozzarella and pecorino over the top and sprinkle with thyme leaves.

. When the outer side of the bread is crisp and the cheese has melted, slide the pizza onto a plate and slice into pieces. Top with the avocado and a drizzle of the chilli oil. Serve with rocket leaves.