Perfect for vegetarians!
reheat oven to 200°C. Combine oil, rosemary and thyme. Drizzle pizza base with a tablespoon of oil mixture and rub with fingertips. Sprinkle with parmesan, then spread fontina evenly over pizza.
Overlap potato slices around pizza until you reach the centre. Brush with more herb oil. Sprinkle with salt and bake for 30-35 minutes or until potato is beginning to brown.
Meanwhile, put garlic cloves on a separate tray, drizzle with herb oil and add to the oven in the last 20 minutes of pizza cooking time. Pile garlic in the centre of pizza to serve – squeeze soft garlic from cloves to spread on pizza slices.