Ham Olive Asparagus Ricotta Pizza (Printable Version)

Savory Italian pizza with ham, olives, asparagus, and creamy ricotta on a golden crust.

# Ingredient List:

→ 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 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

# Step-by-Step Instructions:

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 stretched dough evenly with olive oil.
04 - Combine tomato passata, minced garlic, oregano, salt, and pepper in small bowl. Spread mixture evenly over dough, leaving 1/2-inch border.
05 - Scatter shredded mozzarella cheese evenly over sauce base.
06 - Arrange ham slices, asparagus pieces, and olive slices evenly over mozzarella layer.
07 - Place spoonfuls 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, 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.

# Tips from hearthlykitchen:

01 -
  • The contrast between smoky ham and bright ricotta keeps every bite interesting
  • Asparagus adds freshness that balances the rich cheese without feeling heavy
02 -
  • Cold dough will fight back and snap back into a smaller circle every time you stretch it
  • Overloading the crust with sauce is the fastest way to end up with a soggy bottom
03 -
  • Rotate the pizza halfway through baking for even browning, especially if your oven has hot spots
  • Sprinkle the asparagus with a pinch of salt before arranging to draw out excess moisture

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