Potato Pizzettas with Green Asparagus
For the pizza bases, rinse about 250 grams of potatoes (approximately 9 ounces) and steam for about 30 minutes. Then peel, press through a potato ricer and allow to cool.
Place the flour in a bowl and make a well in the middle. Crumble the yeast into it and mix with the sugar, a little flour and 2-3 tablespoons of lukewarm water. Cover and allow to rise for about 15 minutes.
Combine the dough with the cooked potatoes, 1 tablespoon of oil, 1/2 teaspoon of salt and about 80 ml of lukewarm water (approximately 1/3 cup). Knead into a smooth dough that doesn't stick to the bowl. Cover and leave to rise for a further 30 minutes.
Preheat the oven to 220°C (approximately 425ºF) and line a baking sheet with parchment paper.
For the topping, peel and rinse the remaining potatoes and cut into thin slices.
Rinse the asparagus, cut diagonally into 4 cm long pieces (approximately 1 1/2 inches) and blanch for about 2 minutes in salted water. Drain and rinse under cold water.
Peel and finely chop the garlic. Mix with the remaining oil and lemon zest.
Knead the dough again on a floured work surface and divide into 12 pieces. Roll out each piece into a small pizza base and place on the baking sheet.
Evenly distribute the potato slices and the asparagus over the bases and drizzle with the garlic oil. Season with salt and pepper and bake for 15-20 minutes until golden brown.
Garnish with the dill and serve drizzled with pesto.