1½ cups of sour dough starter (not active, straight from the fridge)
1½ cups of bakers flour.
1 tbsp olive oil
1 tsp salt
1 head of broccoli
1 clove of garlic
dash of olive oil
small handful of grated parmesan cheese
Parmesan cheese - grated
Thinly slice kipfler potatoes
2 sprigs of rosemary
Tasty cheese - grated
Preheat oven to 240*C (or as hot as your oven will go).
Mix all ingredients together. Kneed for about 5 minutes, cover and set aside for 30 mins.
After 30 minutes, place dough on lightly oiled pizza tray, and PUSH dough to edges of tray, do not roll.
Bake edges have just started to brown. Remove from oven and top.
Add all ingredients to a jug and use a stick blender to blitz all together, add as much oil as needed to get desired texture.
Cover cooked based in a dash of olive oil, spread thinly with pesto, top with grated parmesan. Spread sliced potatoes in a thin layer over the base. Sprinkle with rosemary. Cover with grated tasty cheese.
Put pizza back into over until cheese has browned.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/potato-and-rosemary-pizza-with-broccoli-pesto/