Ham Olive Asparagus Ricotta Pizza

The first time I made this pizza was on a rainy Tuesday when I needed something bright and lively to lift my spirits. The combination of smoky ham against creamy ricotta felt like such a happy accident, I ended up making it three times that week. There is something deeply satisfying about asparagus turning tender and sweet in the high heat of a pizza oven.

I served this at a small dinner party last spring and my friend Maria actually stopped mid conversation to ask what I had put on it. The way the olives and asparagus complement each other still surprises me, it is the kind of pizza that makes people lean in and ask for the recipe right there at the table.

Ingredients

• Pizza dough: Fresh dough from a local bakery makes all the difference, but good store bought works perfectly fine
• Olive oil: Brushing the dough first prevents it from getting soggy from the sauce
• Cornmeal: This little trick gives your crust that authentic crunch and helps it slide off the peel easily
• Tomato passata: Using pure strained tomatoes instead of thick sauce keeps the pizza light and lets the toppings shine
• Fresh garlic: Minced into the sauce, it mellows beautifully while baking
• Dried oregano: Classic Italian flavor that ties everything together
• Cooked ham: Thin slices crisp up nicely, though prosciutto adds an elegant touch
• Fresh ricotta: Room temperature ricotta spreads easier and melts more evenly
• Olives: I prefer a mix of green and black for visual interest and depth of flavor
• Asparagus: Cutting them into shorter pieces ensures they cook through before the crust burns
• Mozzarella: Fresh mozzarella gives you those gorgeous cheese pulls
• Parmesan: Optional but adds a lovely salty finish
• Fresh basil: Add it after baking so it stays bright and aromatic

Instructions

Heat things up properly:

Crank your oven as high as it will go, ideally 250°C, and let your pizza stone get nice and hot for at least 30 minutes

Prepare your workspace:

Dust your baking sheet or peel with cornmeal so the dough slides off easily into the oven

Stretch the dough:

Gently stretch or roll your dough into a 30cm round, working from the center outward to keep the edges slightly thicker

Add the olive oil base:

Brush the entire surface with olive oil, especially the edges where they will golden beautifully

Mix your sauce:

Combine the passata with minced garlic, oregano, salt, and pepper in a small bowl

Spread the sauce:

Evenly distribute the sauce over the dough, leaving that 1.5cm border for a puffy, golden crust

Layer the mozzarella:

Scatter the mozzarella first so it acts as a bed for the other toppings

Arrange the toppings:

Layer the ham, asparagus pieces, and sliced olives evenly across the pizza

Add the ricotta:

Dollop spoonfuls of ricotta over the top rather than spreading it, which gives you those lovely creamy pockets

Bake to perfection:

Slide your pizza into the hot oven and bake for 12 to 15 minutes until the crust is golden and cheese is bubbling

Finish with basil:

Let it cool just 2 minutes then scatter fresh basil leaves across the top before slicing

Save

This pizza became our Friday night tradition after I discovered how well the flavors work together. There is something about the combination that feels special enough for guests but easy enough for a weeknight.

Making It Vegetarian

I have made this without the ham plenty of times, swapping in marinated artichokes or roasted red peppers instead. The asparagus and ricotta carry the dish beautifully on their own, so do not feel like you are missing out.

Seasonal Swaps

When asparagus is not in season, tenderstem broccoli works remarkably well here. I have also used thinly sliced zucchini in summer, which gets lovely and caramelized in the high heat.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness of the ricotta and complements the salty olives perfectly. I also love this with a simple arugula salad dressed with lemon and olive oil on the side.

• Let the pizza cool for a full 2 minutes before slicing to prevent the cheese from sliding off
• A drizzle of chili oil right before serving adds a lovely kick
• Leftovers reheat surprisingly well in a hot skillet for a crispy bottom

Save

Whether for a casual dinner or a gathering with friends, this pizza has a way of making any evening feel a little more special.

Your Recipe Questions Answered

→ Can I make this vegetarian?

Simply omit the ham or substitute with marinated artichokes and roasted red peppers for a delicious vegetarian version.

→ What temperature should I bake at?

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

→ Can I use store-bought dough?

Absolutely. Store-bought pizza dough works perfectly. Just let it come to room temperature before stretching for easier handling.

→ How do I prevent a soggy crust?

Brush the dough with olive oil before adding sauce, and avoid overloading with toppings. A hot oven also ensures proper crisping.

→ Can I substitute the asparagus?

Tenderstem broccoli or zucchini work beautifully as alternatives to asparagus while maintaining texture and flavor balance.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a hot oven or skillet to maintain crust crispiness.