Mushroom and Asparagus Sourdough Pizza

Mushroom and Asparagus Sourdough Pizza. With a Garlic Parmesan Crust! Out of this world!

This pizza was delicious, guys!

The Sourdough Crust just became my go-to now!

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I seriously can’t wait to make more. Which won’t be a problem because we love pizza at my house!

So, the Sourdough Crust is made using some leftover starter, and also instant yeast, to help with the rise.

You can leave the instant yeast out, just do an extra longer proofing time.

I proofed my dough for about 2 1/2 hours at room temperature.

It was just right.

I topped the pizza with this Garlic Parmesan Sauce, made with olive oil, parsley, parmesan cheese, and garlic.

Brush the sauce all over the entire surface of the rolled out pizza disk.

Top as you would.

Then you bake it. And the results will be this caramelized cheesy, garlicky, crusty crust!

For the topping, I went with a mushroom and asparagus veggie combo! I lightly sauté the mushrooms and asparagus in some garlic and olive oil.

The mushrooms I used are called Cinnamon Caps. We are growing them at home.

Well, my husband is. He is super into it. The only involvement I had with growing those mushrooms was to lend my husband my largest roasting pan to place the bag of mushrooms in.

Yes, they are actually growing in a plastic bag, in our closet!

These mushrooms do look super cool.

Have you ever had Cinnamon Caps?

Either if you use whatever kind of mushroom or topping you’d like, this is the pizza dough I recommend the most. I hope to make a better post about the pizza dough itself later on, but you can enjoy the recipe in the meantime, if you’d like!

Mushroom and Asparagus Sourdough Pizza

I am always looking for ideas of what to make with my sourdough starter. Because you have to feed it so many times, you always have to discard a portion of it, and sometimes feels like I’m just wasting a bunch of potentially delicious recipes!

So I am always looking for new ways to use the sourdough starter discards. This pizza is a great way to do that. And I also have some other recipes on the website. Check out the Sourdough Section.

Here, I’ve highlighted some favorites of mine!

Cheddar Jalapeno Sourdough Bread with roasted garlic spread sliced flatly
Cheddar Jalapeno Sourdough Bread
banana sourdough pancakes with drizzling syrup
Banana Sourdough Pancakes
Avocado Tacos with sourdough tortilla
Avocado Tacos with Sourdough Tortillas
mushroom asparagus pizza

Mushroom and Asparagus Sourdough Pizza

Ok, this pizza has a Garlic Parmesan Crust! The Sourdough Pizza Crust is the best crust I have ever made!! I will never make another crust for my pizzas!!
5 from 5 votes


Sourdough Pizza Crust
  • 1 cup sourdough starter 8 oz
  • 1/2 cup warm water 90-100F
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 1/2 cups all-purpose flour 11.25 oz
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon instant yeast
Mushroom and Asparagus Topping
  • 12 oz mushrooms of choice
  • 1 bunch asparagus
  • 1 garlic clove minced
  • 2 tablespoons olive oil
Garlic Parmesan Sauce
  • 1/4 cup olive oil
  • 1/3 cup shredded parmigiano cheese
  • 3 tablespoons chopped parsley
  • 1 garlic clove minced
  • 1/4 teaspoon kosher salt
  • To assemble
  • 8 oz mozzarella cheese shredded


Sourdough Pizza Crust
  • Mix sourdough starter, water, olive oil, and honey with a fork. Add flour, salt, and yeast to the bowl.
  • Mix until it forms a ball.
  • Knead until smooth, about 5 minutes by hand, and 4 minutes with the dough hook, at low speed in a KitchenAid.
  • Transfer dough to a lightly oiled bowl. Let it rest at room temperature for about 2 1/2 hours, until doubled in size.
  • Proofing time will depend on how hot your kitchen is.
  • You can also proof it in the fridge overnight. Right after kneading the dough, place it in an oiled bowl, cover with plastic wrap and let it sit in the fridge overnight. Let it come to room temperature before baking, on the next day.
  • You can make two large pizzas with this dough. I divided mine into 5 and made 5 individual cute little pizzas.
  • Do whatever you want, top it however you would like to!
Mushroom and Asparagus Topping
  • Discard bottom part of asparagus and cut the stems into 1 1/2” pieces.
  • For the mushrooms, I used the Cinnamon Caps we are growing at home. You can use whatever kind of mushroom you’d like. And how yo slice your mushroom will depend on what kind you are using.
  • I left my cinnamon caps whole. If you are using shiitake, oyster, portobellos, etc, you might want to slice it up a little bit.
  • Heat olive oil in a large pan, over medium heat, add garlic and cook for a few seconds. Add all of the vegetables. You don’t want to cook them too much, just for about 1 minute. It’s a very very light sauté we are looking for.
  • Add salt and pepper to taste.
  • Set aside until time to assemble the pizza.
Garlic Parmesan Sauce
  • Mix all ingredients together in a bowl. Set aside.
To assemble
  • About the cheese, you can use any cheese, provolone, taleggio, fontina, any melting cheese! Taleggio goes super well with the mushrooms, but what I had was Mozzarella so that’s what I used.
  • Roll out pizza dough into thin 1/4” thick rounds.
  • Brush some of the Garlic Parmesan Sauce all over the top of the rounds. Brush the entire thing. When it bakes, the crust will be beautiful and delicious!
  • Top with cheese and then with the mushroom/asparagus topping.
  • Bake in a heated 450F oven, in a pizza stone, or use a baking sheet if you don’t have one.


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  1. 5 stars
    That pizza looks and sounds fantastic! I freaking love that your husband is growing mushrooms in your closet!!! That is awesome!!

  2. 5 stars
    Asparagus and mushrooms are a great combination. Genius idea to throw them on a pizza together.

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