Ham Olive Asparagus Ricotta Pizza (Printable Version)

Golden crust topped with smoky ham, olives, asparagus, and creamy ricotta cheese.

# What You'll Need:

→ Pizza Base

01 - 1 ball (approximately 10.5 ounces) pizza dough, store-bought or homemade
02 - 1 tablespoon olive oil
03 - 2 tablespoons fine cornmeal or all-purpose flour for dusting

→ Sauce

04 - 1/3 cup tomato passata or pizza sauce
05 - 1 clove garlic, minced
06 - 1/2 teaspoon dried oregano
07 - Salt and freshly ground black pepper to taste

→ Toppings

08 - 3.5 ounces thinly sliced cooked ham or prosciutto
09 - 3.5 ounces fresh ricotta cheese
10 - 2.8 ounces pitted green or black olives, sliced
11 - 3.5 ounces asparagus spears, trimmed and cut into 1-1.5 inch pieces
12 - 3.5 ounces mozzarella cheese, shredded
13 - 1 tablespoon grated Parmesan cheese
14 - Fresh basil leaves for garnish

# How To Make It:

01 - Preheat oven to 480°F or maximum temperature. Place pizza stone in oven if using to heat thoroughly.
02 - Lightly dust baking sheet or pizza peel with cornmeal or flour. Stretch or roll pizza dough into a 12-inch round.
03 - Brush the entire surface of the stretched dough with olive oil.
04 - Combine tomato passata, minced garlic, oregano, salt, and pepper in a small bowl. Mix thoroughly.
05 - Spread sauce mixture evenly over the dough, leaving a 1/2-inch border around the edges.
06 - Scatter shredded mozzarella cheese uniformly over the sauce layer.
07 - Distribute ham slices, asparagus pieces, and olive slices evenly across the mozzarella.
08 - Place spoonfuls of ricotta cheese over the toppings. Sprinkle with grated Parmesan if desired.
09 - Transfer to preheated oven and bake for 12-15 minutes until crust is golden and crisp with bubbling cheese.
10 - Remove from oven and let cool for 2 minutes. Garnish with fresh basil leaves, slice into portions, and serve immediately.

# Expert Suggestions:

01 -
  • The salty ham and creamy ricotta create this incredible contrast that keeps every bite interesting
  • Asparagus might seem unusual on pizza but it adds this fresh, bright element that cuts through the richness
02 -
  • Cutting asparagus too thick means it stays crunchy while the cheese burns
  • The ricotta dollops should be small because they spread as the pizza bakes
03 -
  • Room temperature dough stretches so much easier than cold dough straight from the fridge
  • If your bottom crust is pale try moving the pizza to the lowest rack for the last 2 minutes

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