Pizzas are fun to make at home as they are so versatile. You can make the toppings as simple or as sophisticated as you wish. To vary this pizza bianco, try adding a little freshly chopped oregano or rosemary over it before cooking, or even shaving a bit of truffle over the top to make it more luxurious.
For the base
500g strong white bread flour, plus extra for dusting
1 x 7g sachet fast-action yeast mixed with about 150ml warm water
1tbsp clear honey
3tbsp olive oil
For the topping
200-250g potatoes, very thinly sliced
1 medium red or white onion, thinly sliced
150g Taleggio, sliced
To make the pizza base, mix all of the ingredients together in a food processor (with the dough hook attachment) for 2-3 minutes to form a stiff dough, adding a little more water during mixing if the dough isn't coming together. Cover the bowl with clingfilm; leave to prove in a warm place for a few hours, until the dough has doubled in volume.
Remove the dough from the bowl and knead it back to its original size on a lightly-floured table. Using a floured rolling pin, roll the dough out to form a circle roughly 25-30cm in diameter. Transfer the pizza base to a piece of lightly-floured greaseproof paper. Leave the dough to rise a little under a tea towel in a warm place for 30 minutes.
Preheat your oven to its maximum heat and place a circular pizza stone or baking tray inside to heat up for 20 minutes. Take your pizza base, arrange the topping ingredients over it evenly and slide it on to your stone or tray. Bake in the oven for 12-15 minutes, or until the cheese has melted and the crust is golden brown.