2-3tbsp olive oil
4 thick slices of firmly cooked potato
3-4tsp pesto sauce, tapenade or other preferred spread
4 small/medium tomatoes, thinly sliced
175g or 1 whole fresh mozzarella cheese, thinly sliced
4-6 black olives, cut into slivers
Few pinches of dried oregano or fresh chopped marjoram
Salt and freshly ground black pepper

1. Heat a thick or heavy based frying pan or skillet with a little olive oil. Add the four potato slices, and cook until sizzling and just turning golden. Meanwhile prepare all the other ingredients.

2. Turn the potatoes over and remove the pan from the heat while you arrange all the other ingredients on the top neatly. Drizzle with a little more oil and return to the heat again until turning crisp and golden underneath. Finish off briefly under the grill just to soften the cheese and heat the topping thoroughly.

3. If you are cooking several, you may prefer to cook them in the oven. Cook the potatoes at 190C/375F/Gas Mark 5 for 10 minutes, then turn them over, top and cook for a further 10 minutes or until bubbling. Or simply place finished pizzas on a barbecue to cook until crisp underneath and the cheese is melting.

Tip:

For a party you could do mini versions of these, using firm salad potatoes that won't fall when you pick them up.

Food Features rating: Plan Ahead For Easy BBQ Time.