Ham Olive Asparagus Ricotta Pizza

Last Friday, I found myself staring at a random assortment of ingredients in my fridge and decided to throw them on a pizza dough instead of overthinking dinner. The combination of salty ham, bright asparagus, and creamy ricotta turned out to be one of those happy accidents that immediately goes into regular rotation.

I made this for my sister last month when she was having a particularly rough week at work and she actually stopped mid bite to ask for the recipe. Thats when I knew this combination was something special.

Ingredients

• Pizza dough: Store bought works perfectly fine but homemade gives you that chewy, bubbly crust that makes pizza night feel like an event
• Olive oil: Brushing the dough before adding sauce creates a barrier that keeps the crust from getting soggy
• Cornmeal or flour: This is what lets your pizza slide off the peel onto the stone without sticking
• Tomato passata: Smoother than crushed tomatoes and has just the right consistency for spreading evenly
• Garlic: Fresh minced garlic mixed into the sauce gives you little bursts of flavor in every bite
• Dried oregano: The classic pizza herb that ties everything together with that familiar Italian warmth
• Ham or prosciutto: Thin slices crisp up beautifully in the high heat and provide a smoky, salty contrast to the mild ricotta
• Fresh ricotta: Dolloped rather than spread, it creates these creamy pockets that stay soft even after baking
• Olives: Green or black, they add briny little bursts that cut through the rich cheese
• Asparagus: Cut into bite sized pieces, they become tender and slightly sweet instead of woody
• Mozzarella cheese: The melting foundation that holds everything together
• Parmesan: Optional but adds a salty, nutty finish that really elevates the whole pizza
• Fresh basil: Added after baking so it stays bright and aromatic

Instructions

Get your oven seriously hot:

Crank that oven to its maximum temperature, ideally 250°C (480°F) or higher. If you have a pizza stone, put it in now so it can heat up for at least 30 minutes while you prep.

Prep your base:

Dust your baking sheet or pizza peel with cornmeal or flour. Stretch or roll your dough into a roughly 30 cm (12 inch) round, working quickly so it doesnt spring back on you.

Protect that crust:

Brush the entire surface of the dough with olive oil, right to the edges. This simple step prevents the sauce from soaking into the dough and making it soggy.

Mix your sauce:

Combine the tomato passata with minced garlic, oregano, salt, and pepper in a small bowl. Spread it evenly over the oiled dough, leaving a 1.5 cm (½ inch) border for the crust to puff up.

Layer the foundation:

Scatter your shredded mozzarella over the sauce first. This creates a cheesy base that helps the other toppings stick and melt together.

Arrange the stars:

Distribute the ham, asparagus pieces, and sliced olives evenly across the pizza. Do not overcrowd each slice—give the toppings room to cook and char slightly.

Add the ricotta:

Use a spoon to drop small dollops of ricotta over the top. Do not spread them out. The little mounds will stay creamy in the center while getting slightly golden on top.

Bake until golden:

Slide the pizza into the hot oven and bake for 12 to 15 minutes. You want the crust deeply golden and crisp, with the cheese bubbling and starting to brown in spots.

Finish and serve:

Let the pizza rest for exactly 2 minutes. This feels like torture but it lets the cheese set slightly so toppings do not slide off when you slice. Garnish with fresh basil and serve immediately.

Pin It

This recipe has become my go to for impromptu dinner parties because it looks impressive but comes together in under an hour. Something about the combination of flavors makes people think you put way more effort into it than you actually did.

Making It Vegetarian

The vegetarian version is just as satisfying. Swap the ham for marinated artichokes or roasted red peppers. Both bring that savory element that balances the creamy ricotta and fresh asparagus beautifully.

Pizza Stone Secrets

If you invest in one piece of equipment for better homemade pizza, make it a pizza stone or baking steel. The intense, even heat from below creates that restaurant style crust with a crisp exterior and chewy interior that is hard to achieve with a regular baking sheet alone.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the rich cheese while complementing the salty ham and olives. If you prefer beer, a light Italian lager works beautifully to refresh your palate between bites of this savory pizza.

• Let the dough come to room temperature for 30 minutes before stretching
• Do not overload with toppings or the crust will not cook properly
• A drizzle of good olive oil right before serving adds a luxurious finish

Pin It

Whether you are feeding a crowd or just treating yourself on a Tuesday night, this pizza has a way of making any evening feel a little more special.

Recipe Questions

→ Can I make this vegetarian?

Yes, simply omit the ham and substitute with marinated artichokes or roasted red peppers for equally delicious results.

→ What temperature should I bake the pizza at?

Preheat your oven to 250°C (480°F) or as high as it will go for the crispiest crust and perfectly melted cheese.

→ Can I use store-bought pizza dough?

Absolutely, store-bought pizza dough works perfectly. Just ensure it's at room temperature before stretching for easier handling.

→ How do I prevent a soggy crust?

Brush the dough with olive oil before adding sauce, and don't overload with toppings. A hot oven with pizza stone also helps achieve crispy results.

→ Can I substitute the asparagus?

Tenderstem broccoli or zucchini work beautifully as alternatives to asparagus while maintaining the fresh vegetable element.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to maintain crust crispiness.