Preheat the Oven to 220°C / 450°F.

You can do this next step by hand but I promised a 20 minute meal so it's time to pull the gadgets out. Pour the flour, oil and water into the food processor and mix at high speed until a dough ball is formed. Place it onto a floured surface and roll it out thinly. Transfer it onto a baking tray, pizza stone or pizza pan.

Lightly brush the dough with 1 teaspoon olive oil that was mixed with one crushed clove of garlic. You can leave the garlic out. The garlic is optional.

Thinly slice the sweet potatoes. Divide them into two equal halfs and put them into two bowls. Season the first bowl with 1 tablespoon oil, 2 teaspoon pimenton, 2 teaspoon sweet paprika ½ teaspoon pepper and ½ teaspoon salt. Season the second bowl with 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt and ½ teaspoon pepper. Mix the potato slices until they are evenly covered.

Arrange the slices on the dough. You can either arrange them in a circular pattern and alternate between paprika and herb seasoning. If you are of the inpatient kind or in a hurry you can layer them out randomly.

Now place the dish in the oven and watch it closely. At this temperature there is a fine line between nicely cooked and burned. It should take about 10-15 minutes depending on how thinly you rolled the dough out and how thickly you layered your sweet potatoes.