To make the vegan parmesan, pop the ingredients into a blender and pulse until you achieve a rough breadcrumb consistency. Set to one side until required.
Combine the pickle ingredients in a bowl and scrunch together with your hands. You want to do this about an hour before you plan to eat the pizza to allow the onions to pickle.
Open a New York style dough ball into a pizza skin and top with a handful of slice potatoes, a couple of rosemary sprigs and drizzle with olive oil.
Bake the pizza in a hot Roccbox on low flame (around 350°C/600°F) for 3 1/2 to 4 minutes.
When the pizza comes out of the oven, top with some pickled onions, fresh sprigs of rosemary and a generous tbsp of the parmesan.