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!

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.

Mix all ingredients together in a bowl. Set aside.

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.