tip: A great way to use up leftover baked potatoes from the day before – put them on a pizza! In this recipe, they're combined with a lovely soft ricotta cream and air-dried ham – prosciutto crudo!

1. In a bowl, mix ricotta, creme fraiche, and lemon zest. Season with salt and pepper.

2. Cut potatoes into cubes and fry over medium-high heat in oil and butter.

3. Add 2 sprigs of finely chopped rosemary and salt to the potatoes and fry until golden and crispy.

4. Take your pizza base and spread an even layer of ricotta cream over it, then top with your golden potatoes.

5. Bake the pizza for 3-5 minutes in a preheated oven at 225 degrees Celsius – preferably with a preheated baking sheet or pizza stone/steel.

6. Remove the pizza and let it cool on a wire rack before slicing. This prevents the pizza from getting soggy on the bottom.

7. Finally, top the pizza with air-dried ham, freshly ground black pepper, and olive oil.