1. Preheat your oven to its highest setting, typically 475-500 F (245-260 C), with a pizza stone or steel inside, for at least 30-45 minutes. This ensures a super hot surface for a crispy crust. If you don’t have a stone, preheat a baking sheet.

2. Lightly flour a clean work surface or a piece of parchment paper. Gently stretch or roll your room-temperature sourdough pizza dough into a roughly 12-14 inch circle or rectangle, depending on your preference and baking surface. Aim for an even thickness, leaving a slightly thicker edge for the crust.

3. Carefully transfer the stretched dough to a pizza peel dusted with cornmeal or semolina (if using a stone/steel) or directly onto your preheated baking sheet. Spread the pizza sauce evenly over the dough, leaving about a 1/2-inch border for the crust.

4. Sprinkle the shredded mozzarella cheese over the sauce. Then, artfully arrange the thinly sliced asparagus, zucchini, red onion, and halved cherry tomatoes over the cheese. Drizzle the vegetables lightly with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper.

5. Carefully slide the pizza onto the preheated pizza stone or steel in the oven, or place the baking sheet directly into the oven. Bake for 12-18 minutes, or until the crust is golden brown and puffed, the cheese is bubbly and lightly browned, and the vegetables are tender-crisp.

6. Once baked, carefully remove the pizza from the oven. Let it cool on a cutting board for 2-3 minutes before slicing. This brief resting period helps the cheese set and prevents the toppings from sliding off. Garnish with fresh basil leaves, if desired, and serve immediately with optional red pepper flakes.