Ham Olive Asparagus Ricotta Pizza (Printable Version)
Savory ham and creamy ricotta topped with fresh asparagus and briny olives on a 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
# How-To:
01 - Preheat oven to 480°F or maximum temperature. If using a pizza stone, place it in the oven to heat. Lightly dust a baking sheet or pizza peel with cornmeal or flour.
02 - Stretch or roll out pizza dough to a 12-inch round. Brush the dough surface with olive oil.
03 - Mix tomato passata with minced garlic, oregano, salt, and pepper in a small bowl. Spread evenly over the dough, leaving a ½-inch border.
04 - Scatter mozzarella cheese over the sauce. Arrange ham, asparagus pieces, and olive slices evenly over the cheese. Dollop spoonfuls of ricotta across the toppings. Sprinkle with grated Parmesan if using.
05 - Bake in preheated oven for 12–15 minutes until crust is golden and crisp and cheese is bubbling.
06 - Remove from oven and let cool for 2 minutes. Garnish with fresh basil leaves, slice, and serve immediately.
# Expert Hints:
01 -
- The ricotta creates these little pockets of creamy goodness that balance perfectly with the salty ham
- It comes together in under 35 minutes but tastes like something from a proper Italian pizzeria
02 -
- Room temperature dough is much easier to stretch and resists shrinking back
- A hot pizza stone or baking steel is the secret to restaurant style crust at home
03 -
- Dont overload the ricotta or you will end up with a soggy center, less is more here
- Trim the woody ends of asparagus by bending each spear until it snaps naturally