Ham Olive Asparagus Ricotta Pizza (Printable)

Vibrant pizza with smoky ham, olives, asparagus, and ricotta on golden crust

# 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

# Steps:

01 - Preheat oven to 480°F or maximum temperature. If using a pizza stone, place it in the oven during preheating.
02 - Lightly dust a baking sheet or pizza peel with cornmeal or flour. Stretch or roll the pizza dough into a 12-inch round.
03 - Brush the entire surface of the dough with olive oil.
04 - Combine tomato passata, minced garlic, oregano, salt, and pepper in a small bowl. Spread evenly over the dough, leaving a 1/2-inch border.
05 - Scatter shredded mozzarella cheese evenly over the sauce.
06 - Distribute ham slices, asparagus pieces, and olive slices evenly over the cheese layer.
07 - Place spoonfuls of ricotta cheese across the toppings. Sprinkle with grated Parmesan if desired.
08 - Bake for 12-15 minutes until crust is golden and crisp and cheese is bubbly.
09 - Remove from oven and let cool for 2 minutes. Garnish with fresh basil leaves, slice, and serve immediately.

# Expert Advice:

01 -
  • The salty ham and creamy ricotta create this incredible balance that keeps everyone reaching for another slice
  • Asparagus adds a fresh crunch that cuts through all that rich cheese
02 -
  • Dont overload the ricotta or the underneath cheese will stay soggy
  • Room temperature toppings cook more evenly than cold ones straight from the fridge
03 -
  • Trim the woody ends off asparagus before cutting into pieces
  • Pat ricotta gently with paper towels if it seems very watery

Go Back