Method

Step 1: Place an unglazed terracotta tile into an oven and heat to 250°C. Sprinkle a clean work surface with semolina and flour and use your fingers or rolling pin to stretch out the dough until about 25cm in diameter or to desired thickness. Dust a wooden paddle or sheet of baking paper with semolina and flour and place dough on top.

Step 2: In a small bowl add garlic, 1 sprig of rosemary, 2 tablespoons of oil and a pinch of salt. Brush the dough with the oil.

Step 3: Combine cheeses and scatter over dough, leaving a 1cm border around the edge. Strip leaves from remaining rosemary and sprinkle over dough.

Step 4: Lay the potato slices evenly over the dough. Brush with oil and sprinkle with sea salt flakes.

Step 5: Slide pizza onto hot terracotta tile and bake for 5-6 minutes or until golden and crisp. Remove pizza from oven. Brush the crust with olive oil.

Step 6: Mix rocket with remaining olive oil and a pinch of salt in a bowl. Scatter mozzarella, anchovies, and rocket over pizza. Season with freshly ground black pepper and serve.