Potato Pizza with Asparagus and Ruccola Dip

A more wonderful asparagus recipe:

Cook potatoes in salted water for about 25 min until tender, remove peel and press through a potato ricer.

Peel onion and garlic clove and sauté in heated olive oil. Add tomatoes and simmer on low heat for 15 minutes. Season to taste.

Knead the potatoes with flour, maizena (cornstarch), egg and salt to a malleable dough. If necessary, add a little more flour.

Remove the peel from the asparagus spears below the head from top to bottom, cut the end pieces into small pieces (put the asparagus peels aside for a stock or possibly soup). Cut the peeled asparagus spears into pieces about 1 cm long.

Heat the butter in a frying pan and sauté the asparagus with a little salt and sugar for about 5 minutes without coloring. Roll out the dough into four thin, round bases and place them on an oiled baking tray. Spread the pizza bases with the thickly cooked tomato sauce.

Cut arugula into thin strips and mix with the asparagus spears. Spread the asparagus sections evenly on the pizza and top with mozzarella slices. Finally, sprinkle the chopped egg on top. (Bake the pizza in the oven, lower rack, for 20 min at 250 °C.

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