1large desiree potato (about 500gm), scrubbed, unpeeled100 gmpecorino semistagionato (see note), sliced90 gmtaleggio, rind removed, broken into small pieces100 gmprosciutto crudo slices (about 6), coarsely torn1 tbsprosemary sprigs1 tbspextra-virgin olive oil, plus extra for brushing and drizzlingPizza dough16 gm(about 2 sachets) dry yeast300 gm“00” flour2 tspextra-virgin olive oil
For pizza dough, combine yeast and 170ml lukewarm water in a bowl and stand until foamy (5-10 minutes). Place flour on a work surface and make a well in the centre. Add oil, yeast mixture and a large pinch of salt to the well and incorporate flour from the sides with a fork until a dough forms, then knead until smooth (3-5 minutes). Place in an oiled bowl, cover and stand in a warm place until doubled in size (30 minutes-1 hour).
Meanwhile, preheat oven to 250C. Place two heavy-based oven trays in oven to heat. Place potato in a saucepan, cover completely with cold water, bring to the boil over medium-high heat and cook until just tender (15-20 minutes). Drain, thinly slice and set aside.
Knock back dough and knead until smooth, divide in half, then roll out each half to a 26cm-diameter circle. Remove trays from oven and brush with oil, then carefully place one dough base on each tray, keeping the shape. Scatter with potato, top with cheeses, prosciutto and rosemary. Drizzle with extra-virgin olive oil and bake until golden and bubbly (12-15 minutes, swapping halfway through cooking). Serve immediately.
Note Pecorino semistagionato is a semi-mature
pecorino, available from Italian delicatessens.