Instructions: 1) To make the pizza dough, place the yeast and sugar in a small bowl and blend together well. Mix in the warm water and leave for 10 minutes or until frothy.

2. Sift the flour into a large bowl and make a well in the center. Pour in the yeast mixture with the olive oil and salt. Mix together to form a soft but firm dough. Tip out onto a lightly floured surface and knead the dough for 10 minutes until smooth.

3. Divide the dough in half and form into balls. Place the dough balls on a floured work surface or tray in a warm place and sprinkle them liberally with flour. (This will become the base of the pizza and will make it easier to slide onto the tray.) Let rise for about 1 hour or until doubled in size.

4. Put 2 baking trays in a preheated oven at 425F until hot. Combine the potato slices, olive oil, garlic, rosemary, and salt in a large bowl and toss together to coat.

5. Brush off any excess flour from the top of the dough, then turn the balls upside down on a work surface, and roll and pull each one out to a large circle about 10 inches in diameter. Spread the potato mixture evenly over both pizzas. Remove the trays from the oven and slide 1 pizza onto each one. Sprinkle with more olive oil and salt if required and bake for 15 to 20 minutes until the potatoes are tender and the pizza is lightly golden and crisp.

Description: "Makes two 10-inch thin-crust pizzas with thinly sliced potatoes and fresh rosemary splashed with olive oil."

NOTES : The idea for this simply delicious recipe comes from Italian friend Daniela. It is pizza al trancio, the Italian takeaway snack usually found in bakeries re slices heated up for you (trancio means slice), and one slice placed on top of the other with the filling in the middle, be eaten like a sandwich.

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