Quick Flatbread Pizza with Charlotte Potatoes & Rosemary - Ainsley Harriott

Ingredients

• 250g plain flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 250g thick Greek yoghurt
• 300g small waxy potatoes, sliced thinly on a mandoline or in a food processor
• 250g ricotta, drained or mascarpone
• 1 clove of garlic, minced
• 40g Grana Padano or Parmesan, grated
• ½ lemon, zested
• sea salt & freshly ground black pepper
• 2 sprigs of rosemary, leaves picked, roughly chopped
• 1-2 fresh medium-hot chillies, finely sliced into rings
• extra virgin olive oil, for drizzling
• edible flowers or dressed rocket leaves, to serve (optional)