Ham, Olive, Asparagus, Ricotta Pizza (Printable)

Golden crust topped with ham, olives, asparagus, and ricotta for a savory Italian delight.

# 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 (optional)
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 a 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 dough with olive oil.
04 - Combine tomato passata, minced garlic, oregano, salt, and pepper in a small bowl. Spread evenly over dough, leaving a ½-inch border.
05 - Scatter shredded mozzarella cheese evenly over the sauce.
06 - Distribute ham pieces, asparagus pieces, and olive slices evenly over the cheese layer.
07 - Place spoonfuls of ricotta cheese across the toppings. Sprinkle with grated Parmesan if desired.
08 - Bake for 12–15 minutes until crust is golden and crisp, and cheese is bubbling and lightly browned.
09 - Remove from oven and let rest for 2 minutes. Garnish with fresh basil leaves, slice into wedges, and serve immediately.

# Expert Suggestions:

01 -
  • The combination of smoky ham and briny olives creates this incredible depth that feels fancy but comes together in under 40 minutes
  • Each slice has something different going on, which makes it perfect for sharing with people who love picking out their favorite parts
02 -
  • Asparagus releases water as it cooks, so do not be tempted to pile on too much or your crust will end up disappointingly soft underneath
  • Ricotta can sometimes be grainy if it is cold, so let it sit at room temperature for about 15 minutes before dolloping it on the pizza
03 -
  • Room temperature dough is infinitely easier to stretch than cold dough, so take it out of the fridge at least an hour before you plan to use it
  • If you do not have a pizza stone, preheat your baking sheet in the oven and carefully slide the pizza onto it, which helps mimic that professional oven crust

Return