Potato Sourdough Starter:

Cut potato into cubes and then boil till soft. Once cooled, mash potato with water and mix in sugar and flour.
More warm water can be added to create a thick, almost paste-like mixture.
Leave in a warm place for a few overs or overnight to encourage your starter to rise.

Potato Sourdough Pizza Dough:
Combine salt, flour and sugar in bowl until mixed thoroughly.
Make a well in the middle of flour mixture, place sourdough starter in center, sprinkle baking soda on top.
Add water gradually, until the mixture resembles pizza dough, smooth and firm.
Cover and store in a bowl brushed with olive oil and place in a warm location, like the warming drawer of your oven or on a sunny table top.
Leave covered for a few hours, or overnight, allow to double in size.

Once dough is ready, portion into 4 equal pieces, using flour and olive oil as desired to roll out your pizza base. Preheat oven to 480°F.

Blind bake your Potato Sourdough pizza base in the oven for 3-4 minutes. Take out of oven and layer your mozzarella, onions, tomatoes, bocconcini, ribbons of Regal Beech Wood Cold Smoked Salmon, and top with chilli flakes, salt and pepper to taste.

To serve:

Generously layer rocket leaves on top to enjoy!