Method

• 1.
  Combine yeast, sugar, oil and 2 2/3 cups (660ml) lukewarm water in a jug. Cover and set aside for 10 minutes or until frothy.
• 2.
  Sift flours and 1 tsp salt onto a clean work surface and make a well in the centre. Add yeast mixture to well and fork the flour in gradually from the sides.
• 3.
  When the mixture starts to come together, use your hands to combine and form a dough. Knead for 8-10 minutes until smooth and springy.
• 4.
  Shape dough into a ball and place in a large bowl lightly dusted with flour. Dust the top of dough with flour. Cover with a damp tea towel and set aside in a warm place for 1-1 1/2 hours until doubled in size.
• 5.
  Meanwhile, for the topping, place potatoes in a pan of cold salted water over high heat. Bring to the boil and cook for 15-20 minutes until soft. Drain and set aside to steam dry.
• 6.
  Heat 2 tbs oil in a large frypan over medium heat. Add the garlic, onion and thyme, and cook, stirring occasionally, for 15 minutes or until soft and sweet.

• 7.
  Add the potatoes and remaining 2 tsp oil, gently squashing potatoes with a potato masher. Season well and set aside to cool.
• 8.
  Preheat the oven to 250°C.
• 9.
  Transfer the dough to a clean work surface lightly dusted with flour and knock back. Divide dough into 6 pieces, then roll out each piece to a 5mm-thick round.
• 10.
  Divide potato mixture evenly among pizza bases, spreading it out to the edges, then divide Taleggio among bases.
• 11.
  Using a vegetable peeler or a mandoline, slice zucchini into ribbons and drape over the top of each base. Season, then drizzle with olive oil.
• 12.
  In 2 batches, bake pizzas on 3 baking trays dusted with semolina flour, swapping top and bottom trays halfway, for 10-12 minutes until golden and crisp.
• 13.
  Serve pizzas sprinkled with pine nuts.