Method

• 1.
  Preheat the oven to 180°C.
• 2.
  For the pizza dough, combine flour, yeast and 2 tsp salt flakes in a stand mixer fitted with the dough hook attachment. Add oil and 1 cup (250ml) warm water, and knead for 6 minutes or until dough is smooth and elastic. Transfer dough to a greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.
• 3.
  Meanwhile, wrap garlic in foil and bake for 45 minutes or until tender. When cool enough to handle, squeeze half the garlic cloves into a bowl and add oil, 1/2 tsp salt and a pinch of freshly ground black pepper. Coarsely mash with a fork to combine. Add remaining garlic cloves and stir to combine. Set aside.
• 4.
  Increase oven to 250°C. Dust 2 large baking trays with semolina.
• 5.
  Knock air from pizza dough with a single punch and transfer to a lightly floured work surface. Halve dough and roll each half out to a rough 20cm x 40cm oval. Transfer to prepared trays.
• 6.
  Combine sausage mince and 2 tbs garlic oil in a bowl and spread over pizza bases. Scatter with potato, cheese, onion and oregano.

• 7.
  Drizzle pizzas with 2 tbs garlic oil and bake, swapping trays halfway, for 20 minutes or until bases are cooked through.
• 8.
  Preheat oven grill to high and grill pizzas, 1 at a time and checking regularly (remove oregano if burning), for 3 minutes or until golden.
• 9.
  Serve pizzas with remaining garlic oil.