Boil, steam or microwave potato halves until just tender; drain. Cut each potato half in half again; place in large shallow baking dish with garlic, oregano and onion, drizzle with 2 tablespoons of the oil. Bake, uncovered, in very hot oven about 20 minutes or until onion is soft and potato is browned lightly.
Combine tomato and remaining oil in medium baking dish; bake, uncovered, in very hot oven about 30 minutes or until tomato is browned and soft. Blend or process tomato with sugar until just roughly chopped.
Spread tomato mixture on pizza base; top with 2 cup of the cheese, then the potato mixture. Sprinkle remaining cheese and basil over the top; bake in hot oven, uncovered about 30 minutes or until cheese is browned and pizza base is crisp.
Combine yeast, sugar and 1/4 cup water in small bowl; cover, stand in warm place about 20 minutes or until mixture is frothy.
Place flour and salt in medium bowl. Stir in remaining water, yeast mixture and oil; mix to a soft dough. Knead dough on floured surface for about 5 minutes or until smooth and elastic.
Place dough in medium oiled bowl; cover, stand in warm place for about 1 hour or until dough is doubled in size.
Turn dough onto floured surface, knead until smooth. Roll dough to a 36cm rough; place base on oiled oven tray or pizza pan.
Have you tried potato on pizza before? Will you try this recipe?