Dill and jalapeño potato pizza

Method

1. Heat the oven to 200°C fan/gas 7. In the bowl of a stand mixer with the dough hook attached, combine the flour, salt and yeast. In a jug combine 2 tbsp olive oil with the warm water. Pour the liquid into the flour while mixing on a slow speed to combine, then knead the dough at a low-medium speed for about 5 minutes until smooth. (You could also do this by hand.) Cover the bowl and leave to rest in a warm place for about 1 hour until the dough has doubled in size.

2. Meanwhile, prepare everything else. Cut the potatoes into 1cm cubes (no need to peel) and spread out on a baking tray. Coat with 1 tbsp oil and season with salt, then roast for 20 minutes. Put a second large baking tray on another shelf to heat up.

3. Slice the onion, then sprinkle with a pinch of salt (this helps to soften it) and set aside. Chop the dill, then put in a small blender/mini processor with 3 tbsp oil and 3 tbsp of the pickled jalapeños (include a splash of the pickling liquid). Add a pinch of salt, then whizz until completely smooth.

4. Once the potatoes have had 20 minutes, remove them and increase the oven temperature to 250°C/gas 10 (or as high as your oven will go). Roll the rested dough into a rough rectangle and carefully lay on the preheated tray. Spread over the crème fraîche, then drizzle over half the dill/pickled chilli oil. Scatter over the onion, part-cooked potatoes and remaining jalapeños. Bake for 12-15 minutes until golden and the base is cooked underneath. Drizzle over the remaining dill oil to serve.