Ham, Olive, Asparagus, Ricotta Pizza (Printable)
Golden crust topped with ham, olives, asparagus, and creamy ricotta. A savory Italian-style delight ready in 35 minutes.
# What You 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
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 - Lightly dust 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 stretched dough with olive oil.
04 - Combine tomato passata, minced garlic, oregano, salt, and pepper in a small bowl. Mix thoroughly.
05 - Spread sauce mixture evenly over the dough, maintaining a 1/2-inch border around the edges.
06 - Distribute shredded mozzarella cheese uniformly over the sauce.
07 - Layer ham pieces, asparagus segments, and sliced olives evenly across the cheese surface.
08 - Place spoonfuls of ricotta cheese across the toppings. Sprinkle with grated Parmesan if desired.
09 - Transfer to preheated oven and bake for 12 to 15 minutes until crust is golden brown and cheese is bubbly.
10 - Remove from oven and let rest for 2 minutes. Garnish with fresh basil leaves, slice, and serve immediately.
# Expert Suggestions:
01 -
- The contrast between creamy ricotta dollops and salty ham creates that perfect bite every time
- Asparagus stays tender crisp in the hot oven adding freshness you never expect on pizza
02 -
- Adding asparagus to pizza before baking keeps it tender crisp rather than mushy which makes all the textural difference
- A very hot oven is non negotiable for that crisp airy crust that can support these substantial toppings
03 -
- Dollop ricotta in small spoonfuls rather than spreading it so each bite gets a distinct creamy burst
- Preheating your pizza stone for at least 30 minutes makes the difference between good and restaurant quality crust