Step 1

To make the spelt pizza base, combine yeast, honey and 1 cup (250ml) warm water in a large bowl, cover and set aside in a warm place for 10 minutes or until frothy. Add flour and 2 tsp salt flakes, and stir until combined. Transfer to a lightly floured surface and knead for 10 minutes or until soft and elastic. Transfer to an oiled bowl, cover and stand in a warm place for 1 hour or until doubled in size (dough can be stored, rolled into a ball, enclosed in several layers of plastic wrap and frozen, for up to 3 months).

Step 2

Preheat oven to 200°C. Grease a baking tray and line with baking paper.

Step 3

Place potato in a microwave-safe dish and microwave, partially covered, for 3 minutes or until just softened.

Step 4

Roll dough into a 1cm-thick oval. Combine garlic, rosemary and oil in a bowl and rub 2 tbs rosemary mixture over pizza base. Top with potato and drizzle with remaining 2 tsp rosemary mixture.

Step 5

Bake for 20 minutes or until base is golden and potato is tender.

Step 6

Meanwhile, to make the tapenade, combine olives and salsa verde in a bowl and set aside (tapenade can be stored, covered directly with plastic wrap and chilled, for up to 7 days. Stir well before serving). To serve, drizzle tapenade over pizza, then top with goat’s curd and scatter with herbs.