Potato chip pizza

Rub a heavy-duty sheet pan with a little olive oil and dust lightly with cornmeal.

Shape half a batch of pizza dough into an oval, then roll it out to an eighth of an inch thick, in the shape of a potato.

Transfer to the pan and press around with the fingertips.

Spread with pesto almost to the edge, reserving a couple of tablespoons.

Scatter over the sharp white cheddar, not too much.

Cover with one overlapping layer of plain potato chips and tuck more into any gaps.

Thin the reserved pesto with a little olive oil and drizzle over the chips.

Optional: brush the exposed dough with olive oil for more colour.

Add raw sliced red onions, then grated low-moisture mozzarella, and finish with a drizzle of olive oil.

Set the sheet pan over a high flame a few seconds, until it starts sizzling, to brown the bottom crust.

Bake in the centre of a 500 degree oven about 12 to 15 minutes.

Rest about 5 minutes, on a cooling rack if available, then cut on a cutting board with a pizza wheel.