Ham Olive Asparagus Ricotta Pizza

I stumbled on this combination during a frantic Friday night when the fridge was full of random leftovers and everyone was hungry. The asparagus was about to go bad, the ricotta was languishing in the back, and honestly I just threw everything on a dough and prayed. Now it is the pizza my friends actually request when they come over, somehow the smoky ham and bright asparagus just work together in that magical way that happens when you stop overthinking dinner.

Last spring my sister stayed over for a weekend and we made three versions of this pizza trying to get the asparagus timing right. We burned one, undercooked another, and finally landed on cutting them into smaller pieces so they char beautifully without turning into mush. Now whenever I see asparagus at the market I think about standing in my kitchen with her, flour everywhere, wine in hand, eating pizza directly off the cutting board because we were too impatient to find plates.

Ingredients

• Pizza dough: Fresh dough from a local bakery makes a huge difference, but good store bought works perfectly fine
• Olive oil: Brushing the dough first prevents the sauce from making it soggy
• Cornmeal: This little trick gives your crust that restaurant style crunch and helps it slide off the peel easily
• Tomato passata: Smooth and uncooked sauce lets the toppings shine without overwhelming them
• Garlic: Fresh minced garlic disperses better than powder throughout the sauce
• Ham: Thin slices crisp up nicely in the high heat, prosciutto adds an even deeper flavor
• Ricotta: Room temperature ricotta spreads easier and melts more evenly
• Olives: Mix green and black for visual interest and layered briny notes
• Asparagus: Cutting them into shorter pieces ensures they cook through before the crust burns
• Mozzarella: Fresh mozzarella adds creaminess while shredded gives better coverage
• Parmesan: A finishing sprinkle adds that salty umami punch
• Fresh basil: Add after baking so it stays bright and aromatic

Instructions

Get your oven screaming hot:

Crank it to the highest temperature possible, ideally with a pizza stone inside for at least 30 minutes

Prep your surface:

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

Stretch the dough:

Gently pull the dough into a rough circle, letting it rest if it keeps snapping back

Oil the base:

Brush olive oil over the entire surface to create a barrier against the sauce

Mix the sauce:

Combine passata with garlic, oregano, salt, and pepper until fragrant

Layer it up:

Spread sauce, add mozzarella, then arrange ham, asparagus, and olives evenly

Add the ricotta:

Drop spoonfuls across the pizza rather than spreading it for creamy pockets

Bake until golden:

Slide into the hot oven and let it cook until the crust is deeply golden and cheese bubbles

Finish and serve:

Let it rest briefly before scattering fresh basil and slicing

Save

This pizza became my go to for impromptu dinner parties because it looks impressive but requires almost zero active cooking time. There is something so satisfying about pulling a bubbling, char dotted pizza out of the oven and watching everyone gather around, drinks in hand, suddenly much more interested in catching up than they were five minutes ago.

Getting the Crust Right

The difference between a good homemade pizza and a great one usually comes down to heat management. A pizza stone retains massive heat that instantly crisps the bottom while the oven air cooks the toppings. If you do not have one, preheat your baking sheet upside down and it will work nearly as well.

Balancing the Toppings

The secret here is not overloading the dough even when you want to add more of everything. Heavy toppings create steam that prevents the crust from crisping properly. Think of each ingredient as a supporting actor, they should all be visible but not competing for attention.

Make It Your Own

Once you get comfortable with the base timing, this template adapts beautifully to whatever is in season. Swap the asparagus for zucchini in summer or roasted Brussels sprouts in fall. The combination of salty cured meat, fresh vegetables, and creamy cheese works across dozens of variations.

• Try fig jam instead of tomato sauce for a sweet savory twist
• Add a pinch of red pepper flakes to the sauce for gentle heat
• A drizzle of honey after baking ties everything together beautifully

Save

There is a kind of joy in eating something this good that came together so quickly. Hope this becomes your new what do I make moment solution too.

Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the ham or substitute with marinated artichokes, roasted red peppers, or additional vegetables for a fully 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 creates the crispy golden crust and perfectly melted cheese.

→ Can I use store-bought dough?

Absolutely. Store-bought fresh or refrigerated pizza dough works perfectly. Just let it come to room temperature before stretching for easier handling.

→ What can I substitute for asparagus?

Tenderstem broccoli, zucchini slices, or bell peppers work beautifully as seasonal alternatives to asparagus in this topping combination.

→ Do I need a pizza stone?

A pizza stone helps achieve the crispiest crust, but a standard baking sheet works well too. Preheating either in the oven before baking yields best results.

→ How do I store leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispiness.