• Sourdough Pizza Crust: In a large bowl, mix water and sourdough starter with spatula or fork until mostly dissolved. Stir in olive oil and salt. Add flour and stir until flour is mixed in, it will be a shaggy looking dough. Cover with damp towel and let rest 30 minutes.
• Stretch and fold 8 times. (I learned how by watching YouTube videos.) Let rest 30 minutes. Perform 3 more stretch and folds every 30 minutes. Let dough rest after last stretch and fold for 1-2 hours. Cover bowl with plastic wrap and refrigerate 8-12 hours. I usually do this the night before pizza night. In the morning I take the dough out and divide it into two balls and place each in a bowl covered with plastic and put back in fridge until I'm ready to use.
• Take dough out of fridge 1 hour before time to bake. Gently stretch the dough out to a 10 inch round, careful to not deflate the air bubbles. (Again, YouTube!) Place one dough round on a flour or cornmeal dusted pizza peel and and proceed with topping.

Asparagus Mushroom Topping

• Heat olive oil in skillet, add asparagus and shallot. Cook on medium heat with lid until just softened, about 10 minutes. Off heat and add mushrooms. Let cool.

Assemble

• Preheat oven and pizza stone at 475° F while dough is resting for 1 hour.
• Brush olive oil on edges of pizza rounds. Spread pistou or pesto evenly over the rest of the dough. Add asparagus to each pizza, mushrooms, and spoon on remaining shallots. Slide pizza onto pizza stone. Bake 10-13 minutes, turning on broiler at the end if you want it extra browned on top.
• Remove from oven and top with nutritional yeast or halved ball of burrata for each pizza, or chunks of mozzarella, if using. This would be a great time to top with any extra chopped carrot tops or fennel leaves you have left over!