Young, fresh goat’s cheese is the best to use for this, and it begins to arrive at cheesemongers and farmers’ markets in April. This is a hearty pizza, the double carb hit of dough and potato works really well.
Heat the oven to 220c/fan 200c/gas 7. Boil the potato slices for 5-6 minutes until just tender, toss with 1 tbsp olive oil and the garlic and rosemary. Make up the pizza base according to pack instructions and roll out into a rectangle to fit a lightly oiled non-stick baking sheet. Cover with potato slices, leaving a small border. Scatter the goat’s cheese and onion over and drizzle with a little more oil. Leave for 10 minutes for the dough to puff up a little then bake for about 10-15 minutes until the base is crisp and golden and cooked through.