Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

There's nothing more rewarding than making your own pizza dough like a true Italian.

You can buy packaged pizza bases in two sizes: the large ones we’ve used here measure 25cm across; smaller ones measure 15cm across and come packaged in pairs with a total weight of 225g. Use six of the small ones to make individual pizzettas. Note

Use a mandoline or V-slicer to cut the potatoes into paper-thin slices. Note

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

Pizza bases are available from most supermarkets Note

Commercial pizza bases are available in a full range of thicknesses. For this pizza, select a thinner base so it complements rather than competes with the flavours of the topping. Note

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note