Jersey Royal Potato and Spring Onion Pizza Bianca

Prepare the dough: In a large bowl, mix together the flour, yeast, and salt. Add the olive oil and warm water, and mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for at least 1 hour, or until doubled in size.

Preheat the oven to 250°C (480°F) or as high as your oven allows. If using a pizza stone, place it in the oven while it preheats.

Punch down the dough and divide it into 4 equal portions. On a lightly floured surface, roll out each portion into a very thin circle or oval, about 30cm (12 inches) in diameter.

Place each pizza base on a baking sheet (or carefully transfer to the preheated pizza stone).

Drizzle each pizza base with a tablespoon of olive oil. Distribute the thinly sliced Jersey Royal potatoes evenly over the base. Sprinkle with spring onions and chopped rosemary. Dot with Jersey butter (if using). Season generously with sea salt flakes and freshly ground black pepper.

Bake for 8-12 minutes, or until the crust is golden brown and the potatoes are cooked through and slightly crispy.

Remove from the oven, slice, and serve immediately.