Method

• 1.
  Preheat the oven to 210°C.
• 2.
  Place honey and 250ml (1 cup) warm water in a bowl, and stir to combine. Sprinkle with the yeast.
• 3.
  Set aside for 10 minutes, by which time it should start to bubble and foam (if not your yeast is dead and you will have to start again).
• 4.
  Sift flour into a large bowl, add yeast mixture and 1 tablespoon olive oil, and use your hands to bring it together to form a smooth ball. Turn onto a floured workbench and knead for 10 minutes until smooth.
• 5.
  Roll out to a 30cm circle. Brush a pizza plate or baking tray with a little oil and sprinkle with polenta.
• 6.
  Place dough on the tray. Place garlic, herbs and remaining oil in a bowl and brush a little over the pizza base. Arrange the potato, overlapping, on top, then brush with more oil.
• 7.
  Scatter the garlic over the pizza and bake for 35-40 minutes until golden. Drizzle with any remaining oil.