1-Preparing the Crust: Mix the sourdough starter with 1/2 cup warm water, 1 tablespoon olive oil, and 1 tablespoon honey in a bowl. Add 2 1/2 cups all-purpose flour, 1 teaspoon fine sea salt, and 1/2 teaspoon instant yeast, then knead until the dough is smooth and elastic. Let it rest for about 2 1/2 hours until it doubles in size, giving you a perfect base for your pizza.

2-Prepping the Toppings: For the mushroom and asparagus topping, lightly sauté 12 ounces of mushrooms and 1 bunch of asparagus (cut into 1 1/2 inch pieces) with 1 minced garlic clove and 2 tablespoons olive oil for about one minute. Season as desired to bring out the flavors without overcooking the veggies. This step adds a nice touch of freshness to your pizza.

3-Making the Sauce: Combine 1/4 cup olive oil, 1/3 cup shredded Parmigiano cheese, 3 tablespoons chopped parsley, 1 minced garlic clove, and 1/4 teaspoon kosher salt in a bowl until thoroughly mixed. This garlic parmesan sauce will tie everything together with its rich, savory taste. Here’s a quick tip: brush it on the entire crust for extra flavor, as suggested in the recipe tips.

4-Assembling and Baking: Roll the dough out to 1/4 inch thickness on a floured surface. Brush it with the prepared sauce, sprinkle on 8 ounces of shredded mozzarella cheese, and add the sautéed toppings evenly. Bake at 450°F on a pizza stone or baking sheet until it’s cooked through, usually around 12-15 minutes. Preheat your oven first for that crispy edge everyone loves.

Follow these steps, and you’ll have a pizza that’s not only tasty but also a hit with family and friends just like when I tried it for a quick dinner last week!

5-Additional Instructions: First, preheat your oven to 475°F and get your workspace ready by slicing the mushrooms and chopping the asparagus. Next, roll out the dough and brush it with oil and garlic for extra flavor. Then, add the toppings and cheese before seasoning and baking for 12-15 minutes.