This pizza is great served with a crispy green salad or perfect for sharing as a canapé at a drinks party.
650g strong white flour
7g sachet yeast
2 tsp salt
25ml olive oil
50ml warm milk
1 large onion, halved and sliced
1 clove garlic, crushed
16 organic Wild Garlic & Basil olives, halved
300g new potatoes, thinly sliced
150g Taleggio, sliced
To make the pizza dough, mix all the dry ingredients together in a bowl. Stir in the olive oil and milk and then gradually add the water mixing together to form a soft dough.
Turn the dough out onto a floured work surface and knead for 5 minutes until smooth and elastic.
Place dough into a clean bowl, cover with a warm damp tea towel and leave to rise until it has doubled in size (about 1 ½ hours).
While the dough is rising, cook the onion and garlic in a little olive oil for about 10 minutes until really softened then stir in the olives.
Cook the potatoes in boiling salted water until just tender and drain well.
Carefully mix with the onions and season.
Heat the oven to 220C/fan 200C/gas 7.
When the dough has risen, knead it again and then divide the dough into 4 balls. Roll out the dough to your desired pizza shape.
Top with the potato mix, slices of cheese and olives. Drizzle with a little olive oil and bake for 15 minutes until puffed and golden.
To serve, drizzle over the balsamic glaze.