2 Tbsp extra virgin olive oil, plus extra to drizzle
1 red onion, finely diced
4 cloves garlic, minced
½ bunch thyme, leaves picked
400g can crushed tomatoes, rich and thick variety or regular
1 Tbsp tomato paste
1 tsp dark brown sugar
Sea-salt flakes and freshly ground black pepper
6 Dutch cream potatoes, washed
125g ghee, melted
½ cup finely grated parmesan
120g buffalo mozzarella, torn
12 fine slices prosciutto
½ bunch basil leaves, picked
Baby rocket salad, to serve
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line two 30cm oven trays with baking paper. Heat olive oil in a medium saucepan over medium heat. Cook onion, garlic and thyme for 5 minutes, stirring. Add tomatoes, paste and sugar and season well. Simmer until slightly thickened.
Cut potatoes into 1.5mm slices. Pat dry with paper towel. Toss with ghee and parmesan in a large bowl until well combined.
Arrange potato slices in overlapping concentric circles on prepared oven trays to make 2 x 24cm rounds. Bake for 20 minutes until pale golden, cover loosely with foil and bake for a further 15 minutes.
Remove trays from oven and top with tomato sauce and mozzarella. Bake a further 10-15 minutes, until potato edges are crisp and cheese has melted. Top each with prosciutto and basil leaves. Drizzle with extra oil if you like. Slice into 12 wedges and serve with rocket salad.