White Pizza

METHOD

1. Preheat oven to 200C fan/220C/450F.

2. Peel then slice potatoes into 1 cm pieces then halve. Steam for 8 mins. Rinse, drain then toss in 1 tbsp oil & most of rosemary.

3. Mix together créme fraîche & lemon zest. Slowly sauté leeks in remaining oil until golden.

4. Roll out dough on polenta-sprinkled parchment. Slide the bases into baking trays.

5. Spread over the crème fraîche, followed by adding potatoes & leeks.

6. Sprinkle over the cheese.

7. Bake for 12 minutes, or until crust is very golden. Drizzle with extra oil & sprinkle on extra rosemary & the rocket leaves. Chilli flakes are nice too!

RECIPE CREATED & PHOTOGRAPHED BY FOOD TO GLOW

What you will need