LEEK & POTATO CHEDDAR PIZZA

Takes 1 hr serves 4

3⁄4tbsp olive oil 1 leek, sliced a few sprigs of thyme 2 garlic cloves, crushed 250g baby potatoes, cooked and sliced

200g mature cheddar, grated Handful of parsley

Make dough following the Neapolitan recipe (see right) up to the end of Step 4. As it rises, make the topping. Heat the oil in a pan and cook the leek and thyme until golden. Add the garlic and cook for 1 min. Mix in potatoes and season. Heat oven to 230°C/ Gas 8. Roll out dough on to two prewarmed baking sheets. Top with the potato mixture and cheese. Bake for 10 mins, Garnish with parsley.