Potato and rosemary pizza

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat.

2. 2

   Wrap the garlic bulb in foil and place in the oven. Roast for 30-35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside.

3. 3

   Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3-4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper.

4. 4

   To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine.

5. 5

   When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20-22cm/8-9in in diameter.

6. 6

   Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.

7. 7

   Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste.

8. 8

   Mix together the cream cheese and roasted garlic in a separate bowl.

9. 9

   Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta.

10. 10

    Bake on the preheated trays for 10-12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza.

11. 11

    Finish with a grating of Parmesan and rocket leaves to serve, if using.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.