Potato And Rosemary Pizza - cooking recipe

Ingredients

1 teaspoon caster sugar
7 g sachet dried yeast (about 1/4 ounce)
2 1/2 cups plain flour (375g/12 ounces)
1 teaspoon sea salt
2 tablespoons olive oil
410 g baby new potatoes, thinly sliced (13 ounces)
3 -4 slices middle bacon, fat removed, chopped (optional)
3 -4 garlic cloves, minced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh thyme
sea salt, to taste
fresh ground pepper, to taste

Preparation

Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
Preheat the oven to 220\u00b0C/200\u00b0C fan-forced/400\u00b0F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.