For the dough
- 200g gluten-free flour
- ½ tsp xanthan gum
- 2 tsp easy blend yeast
- A generous pinch of sea salt
- 1 tbsp rosemary leaves, chopped
For the topping
- 150g passata
- 200g potato, cooked and sliced
- 10 cherry tomatoes, halved
- 10 thin slices of lardo
Preheat the oven to 200C. Line two trays with parchment.
Mix together the flour, gum, yeast, salt and rosemary. Stir in 125-150ml warm water using a table knife until you have a soft dough.
Knead gently until smooth then divide into two. On the tray, press each piece of dough into a round, rectangle or whatever shape you like! Rustic is good too.
Spread with a scant ladleful of passata. Top with the potato, cherry tomatoes and then lay over the lardo. Bake for 20-25 mins until the base is crisp.