1. Bring a medium pot of water to boil over high heat.

2. Remove potato from water, let cool, then pass through a potato ricer, or mash by hand with a fork in a medium bowl.

3. Fold in the ricotta cheese until fully incorporated.

4. Season generously with salt and pepper.

5. To make the caramelised onions, heat a medium-sized heavy-bottom pan over medium heat.

6. Stirring often, sweat the onions briefly to soften, around 10 to 15 minutes.

7. Season with salt and let the onions cool to room temperature before topping the pizza.

8. Next, place the diced fingerling potatoes and rosemary sprigs in a medium bowl.

9. Fire up your Ooni oven, then place the cast iron skillet inside, close to the opening.

10. Add the potatoes to the hot pan and roast until softened and gently browned about 5 to 7 minutes.

11. Once the potatoes have cooked, remove the pan from the heat, adjust the seasoning as needed and let cool.

12. Alternatively, you can heat your home oven to 200°C with the fan on, or 230°C with it off.

13. To make the pizza, increase the temperature of the oven, aiming for 425°C to 450°C in the centre of the baking stone.

14. To stretch your dough ball, use your finger pads to push the air from the centre of the dough ball out to the edge, still preserving a crust.

15. Top with small scoops of ricotta mashed potatoes, we ended up only using half since more was too much, spaced about 2.

16. Sprinkle with shredded sharp cheddar cheese, followed by fresh mozzarella and caramelised onions.

17. Slide the pizza off the peel and into the oven.

18. Remove the pizza from the oven and let it rest briefly on a wire rack, for about 1 minute.

19. Top with minced fresh chives, slice and serve immediately.