Dough recipe stolen  from The Return of the Naked Chef pg.222, Topping from Simply Heaven Vol. 2 pg.39 

Ingredients

Topping

• Half a tub of spreadable cream cheese
• 1 medium desiree potato, unpeeled, very thinly sliced (the narrow cut on a V-slicer is ideal for this)
• 1 red onion, sliced
• Rosemary Sprigs
• Blue Cheese, crumbled

Dough 

• 250g strong bread flour + some for dusting
• a bit over 1/2 a cup of tepid water
• 1 teaspoon of dried yeast
• 1 teaspoon of honey
• a few pinches of salt.

Method

1. Disolve yeast and honey in water.
2. Make a pile of the flour and salt on a benchtop, or in a large bowl. Make a well in the centre of the pile and gradually add the liquid while mixing with your hand. Add more water if needed to get a good consistency.
3. Knead for around 5 minutes, then flour the top of the dough and place on a floured tray. Deeply score the dough and allow to prove for around 40 minutes in a warm, draught free place. Cover with glad wrap to speed up the process.
4. Roll dough out, making sure to keep both sides floured so that it doesn’t stick to the bench. If you have a pizza stone, put the dough on it now.
5. Spread the cream cheese over the base then top with potato, onion, rosemary and blue cheese. Bake for 10-15 minutes on a pizza stone or directly on the oven rack.

Make sure you cover the base all the way to the edges, don’t be afraid to be generous with the onion, cheese and rosemary, but stick with a single layer of potato.