This is an Ottolenghi recipe, though there are plenty out there. It makes two pizzas, to serve two as a main course with a salad, or four as a snack, though after the recent trip to Peru I tired it with purple potatoes, less “white” but aside from that perfectly lovely. He used anchovies in place of the artichokes, but I’d consider swapping in some dried tomatoes also – the white really just means no tomato sauce.

For the dough
200g strong white bread flour, plus a little extra for dusting
1 tsp fast-action dried yeast
1 tbsp olive oil, plus extra for greasing
Salt and black pepper
120ml lukewarm water

For the topping
180g new potatoes, finely sliced (unpeeled) on a mandolin
3 tbsp olive oil
200g mascarpone
40g pecorino, finely shaved
4 artichoke heads, finely chopped
8 sage leaves, finely chopped
Finely grated zest of 2 lemons (you need 2 tsp worth)
50g spring onions, trimmed and sliced thinly at an angle

Put the flour and yeast in a large bowl with a tablespoon of oil and half a teaspoon of salt. Stir to combine, then pour in the water and use a spatula to bring the mixture together until combined.

Transfer the dough to a lightly oiled worktop and, with lightly oiled hands, knead for five minutes, until soft and elastic. (You may need to add a little more oil if the dough starts to stick to the surface.) Divide the dough in half and transfer both pieces to a large oven tray lined with greaseproof paper, spaced well apart. Cover with a clean and slightly damp tea towel, then leave to rise in a warm place for 40 minutes. The dough should almost double in size.

Heat the oven to its highest setting, 250C or thereabouts: you want it red hot.

While the dough is rising, get on with the topping. In a small bowl, toss the potato slices with a tablespoon of oil, an eighth of a teaspoon of salt and a good grind of pepper. Transfer the potatoes to a large oven tray lined with greaseproof paper – the tray needs to be big enough for the slices to lie flat and spaced apart – then roast for seven minutes, until golden brown. Remove from the oven and set aside.

In a small bowl, mix the mascarpone, pecorino, artichokes, sage and lemon zest with a good grind of pepper.

Grease two large oven trays with olive oil, and lightly flour a work surface. Working with one piece of dough at a time, roll the dough into two 30cm x 20cm rectangles, then carefully transfer to each of the trays.

Spread the mascarpone mix evenly over both pizza bases, leaving a 2cm border around the edges. Sprinkle the spring onions on top, then add a layer of potatoes. Drizzle a tablespoon of oil over each pizza and bake for nine minutes (switch the pizzas around halfway through, so they both get a turn at the top of the oven), until the edges are crisp and golden. Scatter with a generous grind of pepper and serve warm with a green salad.