Ham Olive Asparagus Ricotta Pizza

Last spring, my neighbor invited me over for what she called 'kitchen salvage pizza'—we used whatever was lingering in her fridge. That afternoon taught me that some of the best combinations happen by accident. The salty ham against creamy ricotta was such a revelation that I wrote it down on a napkin right there at her counter. Now it is my go-to when I want something that feels fancy but actually comes together in minutes.

My sister-in-law was skeptical about vegetables on pizza until she tried this combination at my birthday dinner. She watched me arrange the asparagus like little green soldiers across the dough and admitted it looked almost too pretty to eat. Now she requests it every time she visits, claiming it has ruined regular pepperoni for her forever.

Ingredients

• Pizza dough: Store-bought works perfectly fine but let it come to room temperature for easier stretching
• Olive oil: Brushing the dough first creates a barrier that keeps the sauce from making the crust soggy
• Cornmeal: This little trick gives the bottom that restaurant-style crunch and makes sliding the pizza onto the stone effortless
• Tomato passata: Smooth and concentrated, it spreads beautifully without overwhelming the delicate toppings
• Garlic: Fresh minced garlic mellows as it bakes, infusing the sauce with subtle depth
• Dried oregano: Toast it briefly in a dry pan before adding to wake up its essential oils
• Cooked ham: Thin slices crisp up nicely in the oven—prosciutto works if you want something more delicate
• Fresh ricotta: Do not drain the whey, that moisture keeps the dollops creamy instead of rubbery
• Olives: Mix green and black for visual interest and a range of briny notes
• Asparagus: Cut into uniform pieces so they all finish cooking at the same time
• Mozzarella: Shred it yourself from a block for better melt and less grainy texture
• Parmesan: The salty finish ties everything together
• Fresh basil: Tear it by hand instead of cutting to preserve the delicate oils

Instructions

Get your oven screaming hot:

Crank it to the highest setting, ideally 250°C, and if you have a pizza stone, let it preheat for at least 30 minutes while you prep

Prep your surface:

Dust a baking sheet or pizza peel generously with cornmeal—it should look like a light snowfall across the surface

Stretch the dough:

Work from the center outward, letting gravity help you, until you have a roughly 30 cm round

Add that protective oil layer:

Brush olive oil over the entire surface, right to what will become your crust edge

Build your sauce base:

Mix the passata with garlic, oregano, salt, and pepper, then spread it thin, leaving a bare border for the crust to rise

Layer the foundation:

Scatter mozzarella first so it acts as a glue for everything else that comes after

Arrange the stars:

Lay ham, asparagus pieces, and olives across the cheese like you are composing something worth framing

Add the clouds:

Dollop ricotta in spoonfuls rather than spreading it so you get pockets of creamy richness in every bite

Finish and bake:

Sprinkle with Parmesan if using, then slide into the hot oven for 12 to 15 minutes until the crust is golden and cheese is bubbling

The crucial rest:

Let it cool for 2 full minutes before slicing—this prevents all that cheese from sliding off onto the cutting board

Garnish and serve:

Scatter fresh basil leaves over the top and cut into wedges while still warm enough to stretch

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This recipe became a Friday tradition during my first year of teaching, when I was too exhausted to cook anything elaborate but still wanted something that felt like a treat. My roommate and I would each take a half of the dough and customize our sides, but this combination was the one we kept circling back to week after week.

Making It Your Own

Skip the ham entirely and use marinated artichokes or roasted red peppers for a completely vegetarian version that still feels substantial. Tenderstem broccoli works beautifully in place of asparagus during colder months when fresh asparagus feels out of season.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness, or grab a light Italian lager if you want something more casual. A simple arugula salad dressed with lemon and olive oil makes the perfect fresh counterpart.

Perfecting The Technique

That drizzle of good extra virgin olive oil right before serving adds a glossy finish and bright flavor punch

• A chili oil drizzle transforms it into something with a little heat
• A pizza steel conducts heat better than a stone if you are ready to upgrade your setup
• Let the dough rise on the counter for an hour if it has been refrigerated

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This pizza somehow manages to feel elegant and completely comforting at the same time. Hope it finds its way into your regular rotation too.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the ham or substitute it with marinated artichokes, roasted red peppers, or sautéed mushrooms for a equally delicious vegetarian version.

→ What temperature should I bake this at?

Preheat your oven to 250°C (480°F) or as high as it will go. High heat ensures a crispy, golden crust and properly melted cheese.

→ Can I use fresh pizza dough?

Absolutely. Fresh homemade dough works wonderfully. Just ensure it's properly risen and at room temperature before stretching for best results.

→ How do I prevent a soggy crust?

Use tomato passata rather than watery sauce, don't overload with toppings, and ensure your oven is fully preheated. A pizza stone also helps achieve crispiness.

→ What vegetables can I substitute for asparagus?

Tenderstem broccoli, zucchini slices, bell peppers, or spinach all work beautifully with the ham and ricotta combination.