This is a classic pizza topping. Les pommes de terre need to be sliced very thinly so that they cook through properly, and this may take some practice (remember your ‘bear claw’ if you are doing this with a knife!) The rocket adds a fresh peppery element to the cooked dish.
Rinse the rocket leaves and dry them very gently in the salad spinner.
Lay the rocket out on a dry tea towel and line it with a long piece of kitchen paper.
Spread the dry leaves over the paper and roll the whole lot up like a lot. Keep the rolled parcel of leaves in the refrigerator until needed.
Shave off pieces of parmesan using either a grater (if it has a wide slicing option) or a normal potato peeler.
Pull the rosemary leaves from the stalks. Chop roughly with the mezzaluna.
Peel les pomme de terre and slice them very thinly using a knife or vegetable peeler.
Tip les pomme de terre into the large bowl and drizzle with most of the oil.
Add the rosemary and salt and pepper, then mix together so that all the slices are lightly oiled.
Scatter some flour on the workbench and roll the dough to form a thin disc about 26 cm in diameter.
Prepare the pizza bases
Scatter some flour on the workbench and roll the dough to from a thin disc about 26cm in diameter. If you are have trouble rolling the dough because it keeps springing back, let it rest for a few minutes, then try rolling it again.
Arrange the slices of le pomme de terre on the pizza, overlapping them.
Sprinkle most of the parmesan over le pomme de terre, keeping some aside.
Drizzle the pizza with the last of the oil, then place the pizza in the oven.
Bake the pizza
Bake the pizza for 10 minutes. If you may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
Transfer it to the board using the peel or wide egg lifter.
Serve the pizzas
Use the pizza cutter to cut the pizza into about 12 pieces.
Divide the pizza pieces evenly between serving plates.
Serve topped with a handful of the washed rocket leaves and remaining parmesan.