Ham Olive Asparagus Ricotta Pizza (Print Version)

Vibrant Italian pizza with smoky ham, olives, asparagus, and creamy ricotta on golden crust

# What You Need:

→ Pizza Base

01 - 1 ball (about 10.5 ounces) pizza dough, store-bought or homemade
02 - 1 tablespoon olive oil
03 - 2 tablespoons fine cornmeal or 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 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, optional
14 - Fresh basil leaves for garnish

# Directions:

01 - Preheat your oven to 480°F or as hot as it will go. If using a pizza stone, place it in the oven to heat.
02 - Lightly dust a baking sheet or pizza peel with cornmeal or flour. Stretch or roll out the pizza dough to a 12-inch round.
03 - Brush the dough with olive oil.
04 - In a small bowl, mix the tomato passata with minced garlic, oregano, salt, and pepper. Spread evenly over the dough, leaving a 1/2-inch border.
05 - Scatter mozzarella cheese over the sauce.
06 - Evenly arrange the ham, asparagus pieces, and olive slices over the cheese.
07 - Dollop spoonfuls of ricotta cheese over the toppings. Sprinkle with grated Parmesan if using.
08 - Bake in the preheated oven for 12-15 minutes, or until the crust is golden and crisp and the cheese is bubbling.
09 - Remove from the oven and let cool for 2 minutes. Garnish with fresh basil leaves, slice, and serve.

# Expert Tips:

01 -
  • The way the ricotta melts into creamy pockets while the asparagus turns sweet and tender
  • That perfect bite where salty ham meets briny olives and bright fresh basil
  • It comes together in under 40 minutes but tastes like something from a wood fired restaurant
02 -
  • Room temperature dough stretches much more easily than cold dough, so take it out of the fridge at least an hour before baking
  • Do not overload the pizza with toppings or the middle will not cook through before the crust burns
  • The ricotta will not melt completely like mozzarella, and those creamy white pockets are exactly what you want
03 -
  • If your asparagus spears are thick, peel the bottom third with a vegetable peeler so they cook at the same rate as the tips
  • Leftover pizza reheats beautifully in a skillet over medium heat, which crisps the crust without drying out the toppings

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