BACON POTATO ROSEMARY AND FONTINA PIZZA

1) Preheat the oven to 230 degrees C. Put a swiss roll pan or half sheet pan in the oven.

2) In a large mixing bowl combine the fingerling potatoes onion bacon and rosemary leaves. Add 60 ml of olive oil and season with salt and pepper to taste. Toss together to coat with olive oil.

3) Take the preheated swiss roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan then lay it inside the pan so the dough comes up the sides to form a crust on the rim.

4) Pour the potato mixture onto the pizza dough then sprinkle with shredded fontina. Bake for 20 - 25 mins until crispy and golden about 20 - 25 mins. Garnish with rocket and drizzle the lemon juice over the top. Serve immediately.



For the fresh pizza dough:

1) In a small bowl combine the yeast sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam 5 - 10 mins.

2) If you're using a stand mixer combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture at the lowest speed until the flour incorporates. When the dough starts to come together increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 mins. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly add more water if it's sticky add more flour 1 tbsp at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times kneading until it's smooth and elastic.

3) If you're making the dough by hand add the yeast mixture to a large bowl and stir in the salt and the 2 tbsps of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon knead in the rest of the flour by hand adding just enough so that the dough is soft but not too sticky. As you work squeeze a small amount of dough together between your thumb and fingers. If it's crumbly add more water; if it's sticky add more flour 1 tablespoon at a time. Knead until smooth and elastic about 10 mins.

4) Form the dough into a round and put it into a lightly oiled bowl turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until it doubles in size about 1 hr.