Jersey Strawberry and Basil Pizza with Balsamic Glaze

Preheat oven to 200°C (400°F). Bring a large pot of salted water to a boil.

Parboil the sliced Jersey Royal potatoes for 5-7 minutes, until slightly softened but not fully cooked. Drain well and pat dry.

In a large bowl, toss the parboiled potato slices with melted Jersey butter, oregano, salt, and pepper.

Arrange the potato slices in a single layer on a baking sheet, overlapping slightly to form the pizza base. Drizzle with olive oil.

Bake the potato base for 15-20 minutes, or until golden brown and crispy.

While the base is baking, prepare the toppings. In a bowl, gently mix the Jersey milk ricotta cheese with the chopped basil and a pinch of salt and pepper.

Once the potato base is cooked, remove from the oven and spread the ricotta mixture evenly over the top.

Arrange the sliced Jersey strawberries artfully on top of the ricotta cheese.

Return the pizza to the oven and bake for another 5-7 minutes, or until the strawberries are slightly softened.

Remove from the oven and let cool slightly. Top with fresh arugula (rocket) and drizzle generously with balsamic glaze.

Slice and serve immediately. Garnish with extra fresh basil leaves, if desired.