You won't miss the tomato sauce on this light, bright and creamy Potato, Ricotta and Rosemary White Pizza.
Feed your starter a good 8 hours before you make the dough so that it is lively.
Next measure the water and starter into a bowl and mix together.
Add in the flour and stir until combined.
Cover and leave at room temperature for 8 hours then place in the fridge for 12-24 hours.
Take the starter mix from yesterday out of the fridge.
Place the flour and salt into a large bowl and mix well.
Make a well in the centre and pour in the water and the starter mixture.
Carefully bring the mixture together to make a dough.
Take the dough out of the bowl and place into onto a work surface (no need for any flour), with the heel of your hand stretch the dough for 8-10 minutes until elastic.
Place onto a floured surface and leave to rest for an hour or until it has doubled in size.
Whisk together the creme fraiche, parmesan, lemon, garlic, pepper and oregano.
Place the sliced onion into a hot pan with a drizzle of olive oil and a large pinch of salt.
Cook on low for 20-25 minutes or until the onions have become translucent, sticky and a little brown.
Pre-heat your oven as high as it goes (roughly 300C).
Roll out the pizza as thin as it will go, using oil on your work surface and rolling pin to stop it sticking.
Place the rolled out dough onto a pizza stone or baking sheet which has been dusted with polenta.
Spread the creme fraiche sauce over the base leaving about a centimetre of crust around the edge.
Carefully place over the thinly sliced potatoes, caramelised onions and the ricotta.
Place into the centre of your oven and cook for 8 minutes or until the potato has cooked, the creamy sauce is bubbling and the base is crisp.
Finish with fresh rosemary, a little more black pepper and an extra helping of parmesan.