Foraged Wild Mushroom and Asparagus Sourdough Pizza

This sourdough pizza crust recipe makes enough for my family of six to each have a personal sized pizza that is cooked on a pizza stone or cast iron pan. I’m using it to make foraged mushroom and asparagus pizza.

Pizza Crust Recipe

Use your favorite pizza crust recipe. If you don’t have one, try this one made with sourdough starter. That is what we used to demonstrate this recipe.

Sourdough Starter 1/3c
White Flour 3 1/3c
Wheat Flour 1/3c
Warm Water 1 3/4c
Salt 1tbsp

Mix the dough 4 to 5 hours before you plan on making your pizza. I usually just make it after lunch for dinner.

Start by mixing the sourdough starter and the water until the starter is mostly dissolved. Then mix the white and wheat flours until it is fully incorporated. Use the pinch and fold method if you are familiar, otherwise just mix it by hand.

Cover and let sit for 45 minutes. After the sit, uncover and stretch and fold four times in the next three hours. To stretch and fold, wet your hands and scoop a corner of the dough in your hand and gently pull it and fold it over the top of the dough. Do this to all four sides and then turn the dough over. Do not rip the dough. You can feel when there is a little tension in the gluten. That is what you are trying to make happen.

After the three-hour rise, divide the dough into six parts. Gently shape the dough into these balls. Do not deflate them or you will lose the great bubbles in the crust. To shape the pizza crust use your finger and push down in the middle of a ball working your way out to the sides gently stretching and pushing the dough to the size of a cast iron pan. The center will be very thin. This is normal. Then, I put the crust on a preheated stone or cast iron pan and make the pizza on it.

Make the Pizza

Toppings

Butter 2 tbsps
Leek 1
Foraged Mushrooms (Morel and Pheasant Back showed below)
Asparagus (as shown)
White Wine (1/3 cup)
Asiago Cheese
Gruyere Cheese

Fry the toppings

While finishing the pizza crusts, add the butter and a handful of diced leeks in a pan. Fry until the leeks begin to soften. Then add your mushrooms and asparagus. Continue cooking until the asparagus and mushrooms are barely cooked. Then add some white wine to the pan and reduce until most of the liquid is evaporated. The quantities are all to taste.