Three small pizzas serve 4 if they're part of a mix of dishes. The pizzas take about 12 minutes to prepare if you make both types and 10–20 minutes to bake (green 10 minutes, potato 20 minutes).

Ingredients: general

• 3 small store-bought pizza bases (I like Bazaar yeast-free bases – they’re a little like roti bread)
• 1 clove of garlic cut in half
• a little olive oil to cover each base

Ingredients: topping

• 8 raw, medium-sized potatoes, thinly sliced
• a half tbsp fresh rosemary (or a sprinkle of dry)
• sea salt to taste
• 8 large feta-filled green olives, cut in half (oval-shaped halves)
• a handful of rocket and spinach leaves
• approx. 80 g grated (animal-rennet free) mozzarella cheese

How it's done 

1. Preheat the oven to 210°C.
2. Prepare the bases: Pour a little oil on each base, then rub it across the base with a clove of raw garlic, cut in half. (Save the garlic for the green pizza. More on this later.) Place the bases on oven trays.
3. Top the potato pizzas (x2): Slice raw potatoes thinly and arrange them on top of two bases. Don’t overlap the potatoes too much – they’re cooking from scratch and you don’t want the bases to burn. Sprinkle the fresh or dried rosemary on the potatoes, and grind sea salt, to taste, over the lot.
4. Top the green pizza (x1): Thinly slice the garlic you used to rub on the bases, and distribute it evenly on one pizza base. Next, arrange the handful of spinach & rocket leaves then top this with halved olives, artfully placed. Sprinkle the pizza with grated mozzarella cheese.
5. Bake them: Place pizzas toward the top of the hot oven and bake for 10-20 minutes. The potato pizza takes around 20 minutes, or as soon as your potato has cooked through. The green pizza is ready at about the 10 minute mark, when the cheese has melted and browned.
6. Serve them up: Cut each pizza into eight and arrange on a large, flat platter.

Alternative toppings:

• Steam some broccolini and put it on the green pizza, under the olives & cheese. Substitute green olives with sliced kalamata olives. (See pic.)
• Instead of oil and garlic under the potato topping, spread some green olive paste.
• Substitute potato with sweet potato (kumara) and sprinkle duca and slivered almonds on top.

Serve with a nice soup, or salad and cannellini bean dip.