Potato and zucchini add moisture and colour to this crispy pizza.
500g plain flour
1 tsp dried yeast
1 tsp white sugar
1/2 cup warm water
1 tbsp olive oil
1kg kipfler potatoes, washed
4 zucchini, thinly sliced
1/2 cup rosemary leaves
Place flour and a pinch of salt in a large bowl.
In a separate bowl, mix together yeast, sugar and 1/2 cup of warm water and leave in a warm spot to activate.
Add yeast mix and olive oil to flour and mix together to form a ball. Place on a lightly floured bench and knead to a smooth dough. Place in a lightly oiled bowl, cover with a tea towel and place in a warm spot to double in size.
Boil kipflers in water until tender, drain and slice thinly once cool.
Preheat a pizza oven or regular oven to 200C (180C fan-forced).
Knead dough into a smooth ball and divide into four. Roll out on a lightly floured bench to 1/2 cm thickness. Cover with alternate slices of potato and zucchini. Sprinkle with salt and rosemary.
Drizzle with olive oil and bake until base is golden.
Sprinkle with a little rosemary and serve immediately.