Ham Olive Asparagus Ricotta Pizza (Printable)

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

# What You'll Need:

→ Pizza Base

01 - 1 ball (about 10.5 oz) pizza dough, store-bought or homemade
02 - 1 tablespoon olive oil
03 - 2 tablespoons fine cornmeal or 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 pepper to taste

→ Toppings

08 - 3.5 oz thinly sliced cooked ham or prosciutto
09 - 3.5 oz fresh ricotta cheese
10 - 2.8 oz pitted green or black olives, sliced
11 - 3.5 oz asparagus spears, trimmed and cut into 1-1.5 inch pieces
12 - 3.5 oz mozzarella cheese, shredded
13 - 1 tablespoon grated Parmesan cheese
14 - Fresh basil leaves for garnish

# How To Make:

01 - Preheat oven to 480°F or maximum temperature. Place pizza stone in oven if using to heat thoroughly.
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 - Mix tomato passata with minced garlic, oregano, salt, and pepper in a small bowl. Spread evenly over dough, leaving a ½-inch border.
05 - Scatter shredded mozzarella cheese evenly over the sauce base.
06 - Distribute ham slices, asparagus pieces, and olive slices evenly across the cheese layer.
07 - Place dollops of ricotta cheese over toppings. Sprinkle with grated Parmesan if desired.
08 - Bake in preheated oven for 12-15 minutes until crust is golden and crisp, and cheese is bubbling and lightly browned.
09 - Remove from oven and let cool for 2 minutes. Garnish with fresh basil leaves, slice into wedges, and serve immediately.

# Expert Tips:

01 -
  • The contrast between creamy ricotta and salty ham hits every craving at once
  • It comes together in under 40 minutes but tastes like something from a proper Italian pizzeria
02 -
  • High heat is non negotiable for that crispy yet tender crust texture
  • Room temperature ingredients prevent the dough from seizing up when you stretch it
03 -
  • Let the dough come to room temperature for at least 30 minutes before stretching
  • Rotate the pizza halfway through baking if your oven has hot spots

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