Ham, Olive, Asparagus, Ricotta Pizza

Last spring, I discovered that asparagus and ricotta have this secret affinity for each other. I was cleaning out my fridge after a dinner party and had these odds and ends left over, so I threw them on a pizza dough I'd frozen weeks earlier. The way the ricotta gets those golden edges in the heat, while the asparagus stays tender-crisp, it is just pure magic.

My neighbor dropped by unexpectedly while this was baking, and she literally stopped in her tracks asking what smelled so good. We ended up eating it standing up in my kitchen, talking about how the ricotta makes it feel almost creamy, like a white sauce pizza, but with so much more character.

Ingredients

• Pizza dough: Store-bought works perfectly here, but if you have time to make your own, the texture difference is worth the effort
• Olive oil: Brushing the dough before adding sauce creates a barrier that keeps the crust from getting soggy underneath all those toppings
• Cornmeal: This is the secret to sliding your pizza onto the stone without sticking, and it adds this subtle crunch to the bottom crust
• Tomato passata: Using pure strained tomatoes instead of sauce gives you this clean, bright tomato flavor that does not compete with the delicate toppings
• Garlic and oregano: Mixing these directly into the tomato base ensures every bite has that classic Italian pizza flavor running through it
• Ham: Thinly sliced is crucial here because thick pieces will not render properly and can make the pizza feel heavy
• Ricotta: Do not smooth the dollops out, those little clouds of cheese create these amazing creamy pockets as they bake
• Asparagus: Cutting them into shorter pieces means you get multiple spears in each bite instead of having to drag whole stalks off with your teeth
• Mozzarella: This is your melty base cheese that holds everything together while the other toppings shine
• Fresh basil: Adding it after baking keeps the bright, fresh flavor intact instead of turning it bitter in the high heat

Instructions

Get that oven screaming hot:

Preheat to 250°C or as high as your oven will go, and if you have a pizza stone, put it in now so it gets fully heated through

Prep your surface:

Dust your baking sheet or pizza peel generously with cornmeal, which will act like tiny ball bearings helping your pizza slide off easily

Stretch the dough:

Work from the center outward, letting gravity help you stretch the dough into a 30 cm round, and try not to overwork it or it will resist stretching

Add the protective oil layer:

Brush the entire surface with olive oil, especially the edges, which helps the crust get that beautiful golden color and prevents the sauce from soaking in

Make your sauce:

Whisk together the passata, minced garlic, oregano, salt, and pepper until well combined

Spread it smart:

Sauce your dough leaving a 1.5 cm border, and be conservative because too much sauce will make everything slide off when you try to eat it

Layer the foundation:

Scatter your mozzarella first, as it acts as the glue that will hold all those heavier toppings in place

Arrange the stars:

Distribute the ham, asparagus, and olives evenly so every slice gets the full experience

Add the ricotta clouds:

Drop spoonfuls of ricotta across the top, resisting the urge to spread them out, and add Parmesan if you want that extra salty kick

Bake until perfect:

Slide your pizza into the oven and bake for 12 to 15 minutes until you see golden spots on the crust and the cheese is bubbling enthusiastically

The patience pause:

Let it rest for exactly 2 minutes outside the oven, which helps the cheese set slightly so it does not all slide off when you slice

Finish with flair:

Scatter fresh basil over the top, slice into wedges, and serve while the crust still has that satisfying crunch

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This pizza has become my go-to for those nights when I want something that feels special but does not require hours of preparation. The way the salty ham plays against the mild ricotta and the grassy asparagus just hits every note.

Making It Vegetarian

Leaving out the ham is completely fine, but you will want something else to provide that savory element. Marinated artichokes work beautifully here because they bring that same briny quality as the olives, or try roasted red peppers for a sweeter approach.

Season Swaps

When asparagus is not in season or looks tired at the store, tenderstem broccoli cuts into similar sized pieces is my favorite alternative. Zucchini ribbons made with a vegetable peeler also work wonderfully and add this lovely visual element.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness of the ricotta while complementing the salty ham. If you prefer beer, a light Italian lager works perfectly, and do not forget that final drizzle of really good olive oil right before serving.

• Let the pizza cool for those crucial 2 minutes or you will burn the roof of your mouth on the molten ricotta
• A chili oil drizzle adds this beautiful heat that plays so well with the creamy elements
• Serve with a simple green salad dressed with lemon vinaigrette to balance the richness

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There is something so satisfying about pulling a bubbling pizza out of the oven, especially one that looks this impressive but was actually so simple to throw together.

Recipe Questions & Answers

→ Can I make this vegetarian?

Simply omit the ham and replace it with marinated artichokes, roasted red peppers, or additional vegetables for a vegetarian version.

→ What temperature works best for baking?

Preheat your oven to 250°C (480°F) or as hot as it will go. A pizza stone or baking steel helps achieve the crispiest crust.

→ Can I use fresh dough instead of store-bought?

Absolutely. Fresh homemade dough works wonderfully and can add even more flavor to your finished creation.

→ How should I store leftovers?

Keep slices in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to restore crispness.

→ What can I substitute for asparagus?

Tenderstem broccoli, zucchini, or bell peppers work beautifully as seasonal alternatives to asparagus.