Homemade
pizza is a favorite in our house. We often make it on Saturday or Sunday nights
because it takes a little more time to make, but it is definitely worth the effort. I
don’t remember where we first saw thin slices of potato on pizza, but it has
become a regular. The Country Boy is our pizza maker, though Hannah and Meg
always like to help knead the dough and top the pizza. So he is letting me
share his special recipe:

1. Preheat the
   oven to 200oc
2. Place the
   water in a bowl and sprinkle the yeast over the top. Allow to sit for 3-5
   minutes.
3. Add in
   flour and bring together to form a dough. Note the actual amount of flour
   needed will be slightly different each time because of factors such as
   moisture content of the flour and of the air.
4. Turn the dough onto the bench
   and knead the for about 5 minutes or until it springs back when poked with
   a finger. The dough will get wetter as you knead so you may need to knead
   in some more flour.
5. Shape into a ball and place
   back into a bowl. Cover with cling wrap and place in warm place for
   30minutes or until the dough has doubled in size. This is important to
   allow the flavour of the crust to develop.
6. Knead the dough lightly a
   second time. Divide into 2 equal balls
7. Roll each ball out and top as
   desired

8. Place on a
   pizza stone (if you have one) or baking tray and put in the oven for 20
   minutes or until the crust is crunchy and the topping is cooked.

1. Thinly
   slice the potatoes and onion (CB uses our Japanese mandolin to get them
   really thin)
2. Crush the garlic and mix with
   the olive oil.
3. Brush a small amount of the
   oil over the pizza base
4. Toss the potato in the
   remaining oil, and then lay them in a thin layer over the pizza
5. Sprinkle with the salt
6. Pull the leaves of the
   rosemary off the stalk and spread over the potato

7. Spread a
   small amount of finely sliced onion over the potato

8. Top with
   mozzarella

9. Bake.