Ham Olive Asparagus Ricotta Pizza

Last spring, I walked through the farmers market and found these beautiful slender asparagus spears that smelled faintly of earth and sunshine. I bought way too many, as I always do when something looks that perfect, and ended up throwing them on a pizza with whatever was languishing in my fridge. That accidental Tuesday dinner taught me that asparagus was born for pizza, especially when it gets those charred, crispy edges in a hot oven.

My friend Sarah came over for dinner that night and we ended up eating the whole thing standing at the counter, barely letting it cool enough to not burn our mouths. Shes not even a huge asparagus fan, but she kept sneaking pieces off the cutting board while I was trying to arrange the toppings for photos. Sometimes the best meals happen when you stop trying to be fancy and just put good ingredients on dough.

Ingredients

• Pizza dough: Store bought works perfectly, but if you have time for homemade, the texture is unbeatable
• Olive oil: Brush this on the crust first to prevent the sauce from making it soggy
• Cornmeal: Dusting your peel or sheet with cornmeal gives the bottom that satisfying crunch
• Tomato passata: Smooth and concentrated, this avoids the watery consistency of canned sauce
• Fresh garlic: Minced directly into the sauce, it mellows beautifully as it bakes
• Dried oregano: This classic Italian herb bridges the gap between sauce and toppings
• Cooked ham: Prosciutto works beautifully here if you want something more delicate
• Fresh ricotta: Room temperature ricotta spreads easier and melts more evenly
• Olives: Green olives add brightness while black ones bring deeper earthy notes
• Asparagus: Cut them into bite sized pieces so they cook through and get nicely charred
• Mozzarella: This provides the classic cheese pull and binds everything together
• Fresh basil: Add this after baking so it stays bright and fragrant

Instructions

Get your oven screaming hot:

Preheat to 250°C 480°F or as high as your oven will go, and if you have a pizza stone, let it heat for at least 30 minutes while you prep

Prep your surface:

Dust a baking sheet or pizza peel generously with cornmeal or flour so the dough slides off easily

Stretch the dough:

Gently press or roll the dough into a 30 cm 12 inch round, working from the center outward to create a slightly thicker edge

Add the foundation:

Brush the dough with olive oil, then mix the tomato passata with garlic, oregano, salt and pepper before spreading it evenly, leaving a small border for the crust

Layer the base:

Scatter the mozzarella first so it creates a cheesy base that will hold your other toppings in place

Arrange the toppings:

Distribute the ham, asparagus pieces and olives evenly so every slice gets a bit of everything

Add the ricotta:

Dollop small spoonfuls of ricotta across the pizza rather than spreading it, leaving some areas without cheese for textural contrast

Bake to perfection:

Slide the pizza into the oven and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling with some browned spots

Finish with fresh herbs:

Let the pizza rest for just 2 minutes so the cheese sets slightly, then scatter with fresh basil before slicing

Save Pin

Last month, I made this for my nieces birthday dinner and she asked if we could have it every Friday night instead of takeout. Watching her carefully pick off all the asparagus first because it was her favorite part made me realize that kid palates are often more adventurous than we give them credit for.

Getting the Crust Right

After dozens of slightly soggy pizza experiments, I learned that brushing the dough with olive oil before adding sauce is the secret to a crisp bottom. The oil creates a barrier that keeps the tomato sauce from soaking into the dough while it bakes. I also discovered that letting the dough rest at room temperature for an hour makes it infinitely easier to stretch without snapping back.

Topping Variations I Love

Sometimes I swap the ham for marinated artichokes or roasted red peppers when I want a vegetarian version. The asparagus pairs surprisingly well with either, and the artichokes add a tangy brightness that complements the creamy ricotta. In summer, fresh cherry tomatoes halved and scattered on top burst in the oven and create little pockets of sweet sauce.

Making This Your Own

The beauty of this pizza is how easily it adapts to what you have or what you are craving. I have made it with tenderstem broccoli instead of asparagus, and the slight bitterness works beautifully with the salty ham. A drizzle of good quality extra virgin olive oil right before serving adds a luxurious finish.

• Try a pinch of red pepper flakes in the sauce if you like a little heat
• Substitute fresh thyme or rosemary for the basil when you want something woodier
• A handful of arugula scattered on top after baking adds a fresh peppery bite

Save Pin

There is something deeply satisfying about pulling a bubbling homemade pizza out of the oven, especially one that balances so many flavors so perfectly. I hope this recipe finds its way into your regular rotation.

Recipe FAQs

→ Can I make this vegetarian?

Simply omit the ham and substitute with marinated artichokes or roasted red peppers for equally delicious results.

→ What temperature should I bake at?

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

→ How do I store leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to restore crispiness.

→ Can I use store-bought dough?

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

→ What wine pairs well?

A crisp Pinot Grigio or light Italian lager complements the savory ham and creamy ricotta beautifully.