Ham Olive Asparagus Ricotta Pizza

Last spring, I found myself with an abundance of asparagus from a farmers market impulse buy and some leftover ham from Sunday dinner. The combination became this pizza that my family now requests whenever fresh asparagus appears in the markets.

I made this for my book club last month and everyone kept asking what made the pizza taste so special. It was the combination of briny olives with the smoky ham and that pop of bright green asparagus pieces scattered throughout.

Ingredients

• Pizza dough: I keep a stash of store-bought dough in my freezer for pizza nights but homemade works beautifully too
• Olive oil: Brushing the dough first prevents the sauce from making the crust soggy
• Cornmeal: This little trick creates that restaurant style crunch on the bottom of your pizza
• Tomato passata: Using the uncooked sauce keeps the flavors bright and fresh
• Garlic: Minced fresh into the sauce gives it that punch of aromatic depth
• Dried oregano: The classic Italian herb that ties everything together
• Cooked ham: Thinly sliced so it gets slightly crispy in the hot oven
• Fresh ricotta: Dollop it rather than spreading for pockets of creamy goodness
• Olives: Green or black both work but cut them so they do not overpower each bite
• Asparagus: Cut into small pieces so they cook through in the short baking time
• Mozzarella: The base layer that holds everything together
• Parmesan: Optional but adds this salty finish that really elevates the final pie
• Fresh basil: Add it after baking so it stays vibrant and aromatic

Instructions

Get that oven ripping hot:

Preheat to 250°C or as high as your oven goes and put your pizza stone in now if you have one

Prep your surface:

Dust your baking sheet or peel with cornmeal so the pizza slides easily

Stretch the dough:

Work it into a 30cm round being gentle to keep those lovely air pockets

Oil first:

Brush the dough with olive oil to create that crispy golden barrier

Mix the sauce:

Combine the passata with garlic oregano salt and pepper in a small bowl

Sauce it up:

Spread the mixture evenly leaving a nice border for the crust to puff up

Add the base cheese:

Scatter mozzarella over the sauce as your foundation

Layer the toppings:

Arrange ham asparagus and olives evenly so every slice gets all the flavors

Dollop the ricotta:

Spoon small mounds across the pizza rather than spreading it thin

Bake it:

Slide into that hot oven for 12 to 15 minutes until golden and bubbling

Finish and serve:

Let it rest just 2 minutes then scatter with basil and slice it up

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This recipe has become my go to for spring dinner parties because it looks impressive but comes together in under 40 minutes.

Making It Vegetarian

My sister makes this version for meatless Mondays and honestly it is just as satisfying. Skip the ham and add marinated artichokes or roasted red peppers instead.

Seasonal Swaps

When asparagus is not in season try tenderstem broccoli or even zucchini ribbons. The key is keeping vegetables in bite sized pieces that cook quickly.

Perfect Pairings

This pizza shines alongside a crisp white wine like Pinot Grigio or a cold Italian lager. The slight bitterness cuts through the rich ricotta and salty ham beautifully.

• A simple arugula salad with lemon vinaigrette balances the meal
• Let the pizza rest those 2 minutes or the cheese slides right off
• Extra chili oil at the end adds this lovely heat that lingers

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There is something about the combination of spring asparagus and comfort food pizza that just works.

Common Questions

→ Can I make this pizza vegetarian?

Simply omit the ham or substitute with marinated artichokes, roasted red peppers, or grilled vegetables for a delicious vegetarian version.

→ What temperature should I bake this pizza at?

Preheat your oven to 250°C (480°F) or as hot as it will go. Using a pizza stone helps achieve that perfectly crisp, golden crust.

→ Can I use fresh asparagus instead of pre-trimmed spears?

Yes, simply trim the woody ends and cut fresh asparagus into 3–4 cm pieces before arranging on the pizza.

→ What type of olives work best for this pizza?

Both green and black pitted olives work beautifully. Kalamata, Niçoise, or Castelvetrano olives add excellent briny flavor.

→ Can I use store-bought pizza dough?

Absolutely. Store-bought fresh or refrigerated pizza dough works perfectly. Just let it come to room temperature before stretching for easier handling.

→ How do I prevent the crust from getting soggy?

Brush the dough with olive oil before adding sauce, use a hot oven, and avoid overloading with too many watery toppings. A pizza stone also helps create a crispy bottom crust.