Potato And Rosemary Pizza

• 1 teaspoon caster sugar
• 7 g sachet dried yeast (about 1/4 ounce)
• 2 1/2 cups plain flour (375g/12 ounces)
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 410 g baby new potatoes, thinly sliced (13 ounces)
• 3 -4 slices middle bacon, fat removed, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 tablespoon fresh rosemary, coarsely chopped
• 1 tablespoon fresh thyme
• sea salt, to taste
• fresh ground pepper, to taste

1. Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
2. Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
3. Preheat the oven to 220u0b0C/200u0b0C fan-forced/400u0b0F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
4. Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
5. Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
6. Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

caster sugar, yeast, flour, salt, olive oil, baby new potatoes, garlic, fresh rosemary, thyme, salt, fresh ground pepper

Taken from www.food.com/recipe/potato-and-rosemary-pizza-365835 (may not work)