Jersey Royal Potato and Watercress Pizza with Crème Fraîche Base

Preheat oven to 220°C (200°C fan/ Gas Mark 7) and place your baking sheet or pizza stone inside to heat up.

While the oven is heating, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well and set aside to cool slightly. Once cool enough to handle, slice the potatoes into thin rounds.

In a bowl, mix the crème fraîche with the minced garlic, thyme, salt and pepper.

Divide the pizza dough into two or four portions (depending on the desired size of your pizzas). On a lightly floured surface, roll out each portion into a thin circle or rectangle.

Carefully transfer the dough to the preheated baking sheet or pizza stone. Spread the crème fraîche mixture evenly over the dough, leaving a small border for the crust.

Arrange the sliced Jersey Royal potatoes over the crème fraîche base. Drizzle with olive oil and sprinkle with grated Parmesan cheese.

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the potatoes are slightly crispy.

Remove from the oven and immediately top with fresh watercress. Serve hot.