• Put the flour in a large bowl and add the sugar, salt and the yeast, keeping the the salt and yeast away from each other.
• Add the olive oil, butter, milk and potatoes and mix.
• Add the water a little at a time until you have a smooth, soft dough.
• Tip the dough onto an oiled surface and knead for 5-10 minutes until smooth. Leave to rise until doubled in size.
• When the dough is rising, prepare the vegetables.
• Heat the oven to 180C
• Parboil the potatoes until tender but not fully cooked, leave to cool.
• Slice the swede and carrots very thinly, I used a mandoline
• Slice the cauliflower florets slightly more thickly or they will disintegrate
• Place the swede, carrots, and cloves of garlic in roasting tin with the oil and sprinkle with the paprika, mix together so the oil and paprika cover the vegetables.
• Roast for 10 minutes until the vegetables start to soften, then add the cauliflower, mix it in with the oil and other vegetables and roast for another 5 minutes.
• Remove and leave to cool.

To assemble

• The dough is quite soft, so using oiled hands, press it into a circle on your baking tray.  Cover with cling film and leave to rise again for 30 minutes. 
• Squeeze the softened garlic from the roasted garlic cloves and spread over the dough.
• Place the swede around the edge, overlapping the slices Place the carrots in circles from the inner edge of the swede to the centre of the pizza Slice the potatoes and make a circle as shown above Fill the centre with the roasted cauliflower florets, adding a single carrot slice in the centre if liked. 
• Bake at 200C for 20-30 minutes until the base is golden brown if the vegetables start to brown to quickly, cover with a piece of foil. Serve hot from the oven sprinkled with parsley and spring onions.