Wholemeal pizza dough
1.Make wholemeal pizza dough: Combine yeast, sugar and the warm water in a small bowl; stand in a warm place for 10 minutes or until mixture is frothy.
2.Combine flours and salt in a large bowl; stir in yeast mixture and oil, to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough has doubled in size.
3.Preheat oven to 220°C. Grease a 28cm x 32cm oven tray.
4.Remove leaves from rosemary sprigs; finely chop two-thirds of the leaves. Combine chopped rosemary, garlic, thyme and 2 tablespoons of the oil in a small bowl.
5.Turn dough onto a floured surface; knead until smooth. Flatten dough; roll to a 28cm x 32cm rectangle. Carefully lift onto tray; spread rosemary mixture over base leaving a 1cm border. Top with a layer of potato, kumara, parsnip and carrot; sprinkle with whole rosemary leaves. Season. Drizzle with 1 tablespoon of the oil.
6.Bake pizza for 20 minutes or until base is browned and crisp.
7.Meanwhile, combine watercress, 2 teaspoons of the oil, rind and juice in a medium bowl; season to taste.
8.Drizzle pizza with remaining oil; top with feta and watercress salad.
Use a mandoline or V-slicer to slice the vegetables very thinly.Note