Ham, Olive, Asparagus, Ricotta Pizza

The kitchen smelled like salty ham and blistered cheese when I pulled this pizza from the oven. My friend Sarah had brought over fresh asparagus from her garden and we debated whether it belonged on pizza at all. One bite convinced us both the grassy sweetness cuts perfectly through rich ricotta and smoky ham. Now it is the pizza I make when I want something that feels fancy but comes together in minutes.

Last spring I made this for my sister who claims to hate green things on her pizza. She picked off every asparagus piece first then tried one and ended up eating the rest straight from the cutting board. Sometimes the combinations that sound strangest on paper become the ones we crave most.

Ingredients

• Pizza dough: One ball about 300 grams works perfectly whether you make it from scratch or grab quality store bought dough
• Olive oil: Brushing the crust with oil before topping helps it achieve that gorgeous golden crunch
• Cornmeal or flour: A light dusting prevents sticking and adds subtle texture to the bottom crust
• Tomato passata: This smooth pure tomato sauce spreads evenly without overwhelming the delicate toppings
• Fresh garlic: One minced clove adds aromatic depth that becomes mellow and sweet during baking
• Dried oregano: Half a teaspoon sprinkled into the sauce gives that classic Italian pizzeria flavor
• Cooked ham or prosciutto: Thin slices crisp up beautifully and provide smoky salty pockets throughout
• Fresh ricotta: Spoonfuls of this creamy cheese stay lush and milky against the melted mozzarella
• Pitted olives: Green or black olives add briny bursts that balance the rich cheese components
• Asparagus spears: Cut into 3 to 4 cm pieces they become tender yet retain satisfying crunch
• Mozzarella cheese: Shredded mozzarella creates the classic cheesy foundation we all want on pizza
• Parmesan: A tablespoon grated over the top adds nutty salty depth though it is optional
• Fresh basil leaves: Scatter these over the hot pizza for bright aromatic freshness that lifts each slice

Instructions

Get your oven screaming hot:

Preheat to 250°C or 480°F and slide in your pizza stone now so it gets thoroughly heated

Prep your pizza surface:

Dust a baking sheet or pizza peel lightly with cornmeal to prevent sticking later

Stretch the dough:

Gently press or roll the dough into a 30 cm round working from the center outward to preserve the airy edges

Oil the crust:

Brush olive oil over the entire surface focusing on the edges which will become beautifully golden and crisp

Make the sauce:

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

Spread the base:

Layer the sauce evenly leaving a 1.5 cm border for that perfect puffy crust to form

Add the mozzarella:

Scatter shredded mozzarella across the sauced dough creating an even cheesy foundation

Arrange the toppings:

Distribute ham asparagus pieces and olive slices so every slice gets a bit of each flavor

Dollop the ricotta:

Spoon small mounds of ricotta over the pizza and sprinkle with Parmesan if you want extra savory depth

Bake to perfection:

Slide onto the hot stone or baking sheet and bake 12 to 15 minutes until golden and bubbly

Finish with basil:

Let the pizza rest for 2 minutes then scatter fresh basil leaves across the top before slicing

Save

This pizza became our Friday night tradition through one winter. We would each top our own quarter with whatever we had in the fridge but always circled back to this combination as the absolute best.

Making It Vegetarian

Simply skip the ham and replace it with marinated artichokes or roasted red peppers. The earthy sweetness of artichokes pairs remarkably well with the same asparagus and ricotta foundation.

Seasonal Swaps

When asparagus is out of season try tenderstem broccoli or thinly sliced zucchini. Both maintain that satisfying crunch and bring their own gentle flavor to the party.

Serving Suggestions

A crisp Pinot Grigio or light Italian lager cuts through the rich cheese while letting the ham and vegetables shine. A final drizzle of your best olive oil just before serving adds luxurious depth.

• Let the pizza rest for those 2 minutes before slicing so the cheese sets slightly
• A sprinkle of chili oil transforms it into something with a gentle kick
• The leftover slices reheat surprisingly well in a hot skillet

Save

There is something deeply satisfying about a pizza that balances so many textures and flavors in every single bite. This one has earned its permanent place in my regular rotation.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the ham or substitute with marinated artichokes, roasted red peppers, or additional vegetables 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 or baking steel will help achieve a crispier crust.

→ Can I use store-bought dough?

Absolutely. Store-bought pizza dough works perfectly fine. You can also use fresh dough from a local pizzeria or make your own if preferred.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore crispiness.

→ What wine pairs well?

A crisp Pinot Grigio complements the flavors beautifully. For beer lovers, a light Italian lager works wonderfully with the savory toppings.

→ Can I substitute the asparagus?

Yes, tenderstem broccoli or zucchini make excellent alternatives when asparagus isn't in season or available.