Ham Olive Asparagus Ricotta Pizza (Printable Version)

Vibrant pizza with smoky ham, briny olives, tender asparagus, and creamy ricotta on golden crust.

# What You'll 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 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
14 - Fresh basil leaves for garnish

# How to Make It:

01 - Preheat oven to 480°F or maximum temperature. Position pizza stone in oven if using.
02 - Dust baking sheet or pizza peel lightly with cornmeal or flour. Roll or stretch dough into a 12-inch round.
03 - Brush olive oil evenly over the surface of the stretched dough.
04 - Combine tomato passata, minced garlic, oregano, salt, and pepper in small bowl. Spread mixture over dough, leaving 1/2-inch border.
05 - Distribute shredded mozzarella cheese evenly across the sauce.
06 - Arrange ham, asparagus pieces, and olive slices over the mozzarella.
07 - Place spoonfuls of ricotta cheese across the toppings. Sprinkle with grated Parmesan.
08 - Bake for 12-15 minutes until crust is golden brown and crisp, and cheese is bubbling.
09 - Let cool 2 minutes. Garnish with fresh basil leaves, slice, and serve immediately.

# Expert Insights:

01 -
  • The ricotta dollops melt into creamy pockets that balance the salty ham perfectly
  • Asparagus stays tender-crisp instead of turning into sad mush
02 -
  • Asparagus releases water as it cooks, so do not overcrowd the toppings
  • A hot oven is non-negotiable for crisp crust and tender vegetables
03 -
  • Pre-cook asparagus for 2 minutes in boiling water if you prefer it softer
  • Let the pizza cool for a full 2 minutes so the cheese sets before slicing

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