Jersey Royal Potato and Asparagus Pizza with Pesto and Goat Cheese

**Prepare the dough:** In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the lukewarm water and Jersey milk, mixing until a shaggy dough forms. Add the olive oil and knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.

**Preheat oven:** Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven while preheating.

**Prepare the toppings:** While the dough is rising, toss the thinly sliced Jersey Royal potatoes and asparagus with melted Jersey butter, sea salt, and black pepper.

**Assemble the pizza:** Punch down the risen dough and divide it into two equal pieces. On a lightly floured surface, roll out each piece into a thin, round pizza base.

**Add toppings:** Spread 2 tablespoons of pesto over each pizza base, leaving a small border for the crust. Sprinkle with shredded mozzarella, followed by the seasoned Jersey Royal potatoes and asparagus. Crumble the goat cheese evenly over the top. Sprinkle with grated Parmesan.

**Bake the pizza:** Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Baking time depends on your oven.

**Garnish and serve:** Remove the pizza from the oven and sprinkle with fresh thyme leaves. Slice and serve immediately.