Potato Pizzette with Roasted Dandelion Pesto

For the potato pizzette with roasted dandelion pesto, rinse the thyme and rosemary, shake dry, pluck and finely chop.

Crumble the yeast and mix with 50 ml lukewarm water. Put the flour with the salt and the chopped herbs in a bowl, make a well in the middle and put the dissolved yeast in it. Dust with a little flour and let rise, covered, for about 15 minutes.

Then add about 175 ml of lukewarm water and the oil and knead into a smooth dough until it comes away from the edge of the bowl. Shape into a ball, cover and let rise for another 45 minutes or so.

In the meantime, peel the potatoes and slice or slice very thinly.

Preheat the oven to 220 °C top/bottom heat. Mix the tofu with the soy cream and 1/2 tsp herb salt to a smooth mixture.

Knead the dough again vigorously and divide into 12 equal pieces. Roll each out on the lightly floured work surface into small pizzas.

Spread the tofu cream on the pizzettes, cover them with the potato slices like a roof tile, season with salt and pepper. Place spaced apart on two baking sheets brushed with olive oil and bake in the preheated oven for about 20 minutes until crispy.

For the pesto, peel and finely dice the garlic. Wash the dandelion, spin dry and chop finely. Roast the pine nuts in a pan without fat until golden brown, add the olive oil and the garlic.

Stir fry briefly and add the dandelion.

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