Vanquished by potato pizza

This is my favourite pizza base. We got the recipe from the Big Issue earlier this year.

This evening Chris made my beloved spud pizzas and three large slices had charmed their way into my mouth before I remembered how filling it is. I'm now rendered sideways on the sofa, typing with one hand. This pizza is so good. Every time Chris makes it I just can't stop eating until it hurts. The base is thick and moist but crusty round the edges. Chris's topping is cooked down passata, chilli, olive oil and garlic, then with olives, capers and cheezly on top.

Spud pizzas (from the Big Issue)

1 1/2 lbs (600g) potatoes
6-8 very heaped tbsp strong bread flour
2 tbsp olive oil

Cook and mash the potatoes. Mix everything together in a large bowl. Press the dough into an oven tray and cook at 220c for 20 mins until crisp and browned. Add toppings and bake for another 15-20 minutes.