Ham Olive Asparagus Ricotta Pizza

The smell of ham sizzling in the kitchen always reminds me of Sunday afternoons at my aunt's house in Naples. She would let me help scatter olives across whatever we were making, and I always ate more than I placed on the dough. This pizza brings that same warmth into my own kitchen now.

Last spring my neighbor came over while I was testing this combination. She stood in the doorway watching me dollop ricotta and said it looked too fancy for a Tuesday night. We ended up eating the whole thing standing at the counter while talking about her garden.

Ingredients

• Pizza dough: Fresh dough from a local bakery makes such a difference compared to refrigerated tubes
• Olive oil: Brushing the crust first prevents it from getting soggy under all those toppings
• Cornmeal: This little trick creates that restaurant style crunch on the bottom
• Tomato passata: Smooth sauce lets the toppings shine without competing for attention
• Garlic: Even one clove adds such depth when mixed into the sauce
• Dried oregano: Dried works better here than fresh because it wont burn in high heat
• Cooked ham: Thin slices crisp up beautifully in the oven
• Fresh ricotta: Room temperature cheese spreads easier and melts more evenly
• Olives: I like a mix of green and black for visual interest and flavor variety
• Asparagus: Cutting them into shorter pieces ensures every bite gets some veggie goodness
• Mozzarella: Shredded creates those perfect cheese pulls we all love
• Parmesan: Optional but adds such a nice salty finish
• Fresh basil: Add this after baking so it stays bright and aromatic

Instructions

Get your oven screaming hot:

Preheat to 250C 480F or as high as your oven will go because high heat equals that perfect crisp crust

Prep your pizza station:

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

Stretch the dough:

Work from the center outward using your fingertips or a rolling pin until you reach about 30 cm 12 inches across

Brush with oil:

Give the dough a light coating to create that beautiful golden edge

Mix your sauce:

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

Spread the sauce:

Leave about 1.5 cm 1/2 inch around the edge for that classic puffed crust

Layer the mozzarella:

This acts as the glue that holds everything else together

Arrange the toppings:

Distribute ham asparagus and olives evenly so every slice has the same balance

Add the ricotta dollops:

Spoon small mounds across the pizza they will spread into creamy pockets

Bake until golden:

12 15 minutes should give you a crisp bottom and bubbly cheese

Finish with basil:

Let it rest just 2 minutes before scattering fresh leaves on top

Save

My daughter now requests this for her birthday dinner every year. She picks all the olives off her own slice and stacks them on mine which I pretend to mind but secretly love because it means more for me.

Making It Your Own

Sometimes I swap the ham for prosciutto when I want something more delicate. Other times I add marinated artichokes alongside the asparagus for even more spring flavors.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the ricotta beautifully while a light Italian lager refreshes between bites. My husband prefers a sparkling water with lemon instead.

Serving Suggestions

This pizza stands on its own for a casual dinner but a simple green salad with vinaigrette makes it feel more complete. I like to serve extra chili oil on the table for those who want some heat.

• Let the pizza rest 2 minutes before slicing
• Use a sharp knife or pizza cutter for clean edges
• Reheat leftovers in a skillet not the microwave

Save

There is something so satisfying about pulling a bubbling homemade pizza from the oven. This one brings people together every single time.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the ham or substitute with marinated artichokes or 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. High heat ensures a crispy, golden crust.

→ Can I use store-bought dough?

Absolutely. Store-bought pizza dough works perfectly. Look for fresh dough in the refrigerated section of your grocery store.

→ What can I substitute for asparagus?

Tenderstem broccoli or zucchini make excellent alternatives when asparagus isn't in season or available.

→ How do I prevent a soggy crust?

Preheat your oven thoroughly and avoid overloading with sauce. A pizza stone or baking steel helps create that perfectly crispy bottom crust.

→ What wine pairs well?

A crisp Pinot Grigio complements the salty olives and ham beautifully, or try a light Italian lager for a casual pairing.