Combine flour, sugar, salt and yeast in a large bowl. Make a well in the dry ingredients and add combined water and oil, stirring to make a rough dough. Using hands, bring the dough together before turning out onto a lightly floured board. Knead for 2 minutes until smooth.
Transfer dough to a lightly oiled bowl, cover with cling wrap. Stand in a warm place for 30 minutes or until dough has doubled in size. Divide dough into 2 and roll each out into a 35cm x 20cm rectangular or 30cm round pizza base. Transfer to a semolina dusted baking tray.
Spread each pizza base with half a jar of Prodivore d'Italia Sauce. Arrange potato slices over sauce and spray with oil. Dot with onion, bocconcini and sprinkle with parmesan cheese.
Bake in a preheated oven at 200°C for 15-17 minutes or until cooked through and cheese is golden. Remove from oven.
Top with salmon, capers and spinach. Drizzle with oil and serve with a generous squeeze of lemon juice. Serve immediately.
Use pre made pizza bases and a mandolin to slice potatoes to save time. Semolina will ensure a crispy pizza base.