Potatispizza with smoked tofu crumbs

I don't know where potatispizza (potato pizza) comes from, but I will always associate it with a Swedish friend of mine, and vegan mentor, Markus. I have made many variations, with additions of leek or shallots or spinach, but the basic combination of potato, pizza dough, garlic and olive oil is pretty hard to beat. It's sort of garlic bread, pizza and chips in one. I'm not claiming it's healthy, but it's comforting, delicious and pretty easy to make.

To make it, prepare pizza dough using wholemeal wheat flour, or a mixture of rye flour and wheat flour (to make it more Swedish). When risen and all that, roll out thinnish to your desired pizza shape. Put it on a lightly greased oven tray or wherever you usually cook your pizza. Sprinkle with finely chopped garlic, and cover with thinly sliced rounds of potato. They should overlap so that the dough is covered. I usually press down slightly too. Top with extra toppings - spinach, thinly sliced leeks or shallots, herbs (oregano is best), and this week's delicious offering - crumbled smoked tofu which crisped up into crunchy succulent bacon-like morsels. Drizzle with olive oil and top with salt (nice salt if you've got it, table salt if not) and a little pepper. Bung it in the oven at about 250 degrees Celcius and bake until ready (dough is lightly browned, everything else done), about 15 mins maybe?

Pizza served here with lettuce, roasted broccoli and roasted asparagus (in the same oven as the pizza).