Mix the yeast, sugar and 30ml flour with 125ml warm water in a small bowl.
Place the flour in a large bowl. Make a well in the centre and add the liquid. Work the flour in from the edges of the well to combine with the liquid, gradually adding another 250ml warm water.
Turn the dough out onto a lightly floured surface and add the salt. Knead for 10 minutes, or use the dough hook of a food processor to form a smooth, pliable dough. Place in a lightly greased bowl and cover with a damp cloth. Set aside to rise until it has doubled in size.
Knock down, then leave to rest for five minutes. Lightly flour a baking tray. Press the dough into the tray using the palms of your hands. Leave to rise for 10 minutes while you prepare the topping.
Once the dough has risen slightly, drizzle with olive oil and press your fingers into the dough to make indentations over the entire surface.
Top with the potatoes, garlic cloves, chorizo, cheese and rosemary. Sprinkle with some more coarse salt and bake in a preheated oven for 10 minutes. Reduce the heat to 180 °C and bake for another 20 to 30 minutes or until cooked through. Serve topped with rocket and enjoy with more olive oil or unsalted butter.
Text and image: Ideas magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.