Early Spring Farmers Market Pizza

This pizza has a few ingredients, but none more important than 1) my good fortune to live a 5-minute walk away from one of California’s best farmers markets, and 2) a blessedly dry morning at the end of a waterlogged week, in which to stroll through the market and pick up a few green things between foldings of the dough.

I had enough sourdough toss-off to use in the dough, but a poolish would work here, too. My cheap but very sharp (you may ask my thumb if you don’t believe me) mandoline sliced my market picks — asparagus, green garlic, leeks, and goat gouda — thinly and perfectly.

Since I acquired a new house a few months ago, I’ve been experimenting with the best oven configuration for pizza, and I think I have it down: The stone goes on the second-to-highest oven rack. Preheat an hour at maximum bake temperature (550F). Bake the pizza about 7 minutes, then switch on the broiler and go for another minute and a half, until it’s pleasantly charred.

Asparagus, Green Garlic, and Leek Pizza

Yield: one 14-inch pizza


  • Mix dough: 10 minutes
  • Ferment dough: 2 hours, with folds at 40 and 80 minutes
  • Preshape and rest: 20 minutes
  • Shape crust and assemble: 5 minutes
  • Bake: 9 minutes

Dough Ingredients:

  • 181 g flour
  • 109 g water
  • 1.1 g (1/3 teaspoon) instant yeast
  • 4.8 g (generous 3/4 teaspoon) salt
  • 122 g active 100%-hydration sourdough starter (alternative: a poolish of 61 g flour, 61 g water, and a very small pinch of yeast, fermented for 12 hours)
  • 9 g olive oil

Topping Ingredients:

  • 2 fat stalks asparagus, thinly sliced
  • 2 small bulbs green garlic, thinly sliced
  • 1 leek (white part), thinly sliced
  • a few thin slices of cheese (I used goat gouda)
  • Kosher salt
  • olive oil
  • a few fresh basil leaves


    1. To make the dough, mix all of the dough ingredients by hand on the counter until you have a low-medium level of gluten development.
    2. Transfer the dough to a lightly oiled container. Cover and ferment for 2 hours at room temperature, with folds after the first 40 and 80 minutes.
    3. After the dough has been fermenting for an hour, preheat the oven, with baking stone, to its maximum baking temperature. The second-to-top rack works best in my oven.
    4. Turn the dough onto a counter floured with a 50-5o blend of regular flour and semolina, if you have it. Preshape the dough into a ball and let it rest, covered, for 20 minutes.
    5. Flour the counter very well with the flour-semolina blend. Stretch the dough into a 14-inch circle. Draping it over your fists and allowing gravity to stretch it will make the crust thin in the center and thicker at the edges.
    6. Place the crust on a peel that has been very liberally dusted with semolina. Brush it with olive oil and top with asparagus, garlic, leeks, a generous pinch of Kosher salt, and cheese. Drizzle with a little more olive oil.

  1. Slide the pizza onto the stone. Bake for 7 minutes, until the cheese is melted (or nearly so) and the crust is golden brown.
  2. Turn on the broiler and broil for a minute or two, until the crust is nicely charred.
  3. When the pizza is out of the oven, top with fresh basil.

Post a comment » 32 Comments

  1. Looks like a perfect pizza to me! I might give your dough recipe a whirl this week, I haven’t settled on one I really like yet.

  2. Perfect spring pizza…hoping for sun this week for the farmers market here on Wednesday. Still soggy but glad you have had a break in the rain!

  3. Wow. What a lovely pizza. I just got a mandolin, so I will try cutting veggies like this.

  4. Gorgeous pizza – I love the shades of green! And it’s broiled to perfection! Sadly, I don’t have a broiler in my oven but this technique certainly sounds perfect.

  5. I love a non-red pizza, especially with all these so-fresh looking greens!
    No mandolin here… ;-(

  6. What a perfect pizza! Can’t wait to give this a whirl! Is it okay to leave the dough over nite to retard? Happy baking Susan!

  7. I am soooo jealous. We’ve still got snow on the ground here. I’d really like some fresh veggies.

    You’re pizza looks superb.

  8. Asperagus are back & your pizza is such an awsome idea to eat them !! absolutely wonderful !!

  9. I’m so jealous. It’s snowing outside……

  10. That is picture perfect , I was looking for a recipe , for good crust, I loved the way you browned the top, it’s great when you find what you are looking for, thanks, for making me hungry , :)

  11. Love the look of that pizza! It’s gorgeous, and it just screams spring.

    Question for you about the addition of the yeast (in addition to the starter). What’s the purpose here?

  12. Perfect spring pizza.
    My family is having withdrawals, it’s been nearly 4 weeks since we had pizza.

  13. your pizza looks delicious but I was only just recently mentioning your wonderful posts on building your pizza oven outdoors – you must miss it if you had to leave it behind

  14. thank you for sharing your tips. The pizzas that I have made at home have been a soggy but tasty mess. I will keep your instructions in mind when we make pizzas in our new oven.

  15. Is great when you have local farmer market.

    http://kitchenvoyage.blogspot.com/ Download Spring British Food Calendar

  16. Susan, thanks for teaching us with your posts, and for the sight of this beautiful, Spring pizza. With the snow-filled weather we’re expecting over the next 48 hours, all those fresh veggies are signs of hope!

  17. Yummy! I like to go there one of this weekend :) Your pizza look so mouth watering.

  18. I love this pizza idea. … :)

    My mandoline is two years old, I’ve yet to use it. Washing it for the first time, I cut myself, and so it sits, relegated to the back of the cabinet. It stares at me, teases me and reminds me, “Get over it!” I really need to; perhaps this pizza is the perfect excuse.

  19. I love pizza without tomato sauce! It’s so nice to get away from all the traditional toppings for a change. Your pizza is very Spring and so beautiful with all that green!

  20. Great way to enjoy some of springs fresh greens!

  21. Sauerteig-Pizza…

    Schon wieder Pizza! Denkt ihr? Von Pizza kann man doch nie genug haben, oder? Paule hat kürzlich Sauerteig-Pizza gemacht und davon in Facebook geschwärmt. Da ich für gestern auch Pizza geplant hatte, habe ich sie nach dem Rezept gefragt….

  22. [...] Spring Farmer’s Market Pizza – Wild Yeast [...]

  23. I have made this pizza 3 times now. The dough is fantastic! Because the peels I have will only hold a 12″ pie, I cut the recipe down by about 15% and it works fine. The toppings make it deeelicious! I used the jumbo asparagus which is super tender and sweet. The one thing I add is some Buffala Mozzarella, because I love it on pizza.

  24. I have made this 2x now, and this is hands down the best pizza dough. period. Thank you for posting this so very much !


  25. [...] Early Spring Farmer’s Market Pizza from Wild Yeast Breakfast Casserole with Spinach, Leeks, Cottage Cheese and Goat Cheese from Kalyn’s Kitchen Leeky Linguine with Shrimp from Taste and Tell Leek-y Romesco Crostini from Bittersweet Leek and Potato Soup from Delicious Shots Share and Enjoy: [...]

  26. This pizza looks really tasty!

    I noticed that you put the cheese above the topping – I recently noticed that cheese under toppings is a great improvement.

    Cheers for sharing.

  27. [...] between the rain showers and remember the sooner you start the quicker you will be able to enjoy! The weather is suppose to be great for gardening this weekend so if you have been putting that clean…are mostly up as well. I have seen some daffodils in bloom already in protected locations up next to [...]

  28. [...] SAUERTEIGPIZZA MIT ARTISCHOCKEN, KAPERN UND SBRINZ – Rezeptquelle: Teig von Micha von Grain de sel, ursprünglich von Wild Yeast [...]

  29. Susan,
    Our deepest gratitude for sharing this recipe! Made it today, it tastes superb.

  30. Thank you for this recipe but I would like to not use the conventional yeast. Could I use a bit more starter? I’ve not made pizza crust yet as I am new with sour dough starter and bread. Thank you again,Sherry

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