Ham Olive Asparagus Ricotta Pizza

The first time I made this pizza was on a rainy Tuesday when I needed something comforting but not heavy. I had these odds and ends in the fridge and just went for it, and somehow the salty ham, bright asparagus, and creamy ricotta ended up being this perfect combination. Now it is the pizza I make when I want something that feels special but comes together in the time it takes to preheat the oven.

I served this at a small dinner party last spring and my friend Sarah literally stopped mid conversation after her first bite. She said it reminded her of this little pizza place we used to go to in college, except somehow better because the asparagus was perfectly tender and not at all woody like restaurant versions sometimes are. Now she requests it every time she comes over, and honestly, I never say no because it is just so satisfying to make.

Ingredients

• Pizza dough: Store bought works perfectly fine here but let it come to room temperature for about 30 minutes before stretching, it makes such a difference in how easily it cooperates with you
• Olive oil: Brushing the dough before the sauce prevents it from getting soggy and creates this beautiful golden, slightly crisp edge
• Cornmeal or flour: This is your insurance policy against sticking, especially if you are transferring the pizza to a hot stone or baking sheet
• Tomato passata or pizza sauce: Keep it simple and do not overload the dough, you want a thin layer so the crust can actually crisp up
• Garlic and oregano: Mixing these into the sauce instead of sprinkling them on top means every bite has that classic Italian pizza flavor
• Thinly sliced ham: Prosciutto works beautifully here but regular cooked ham gives you a more substantial, less salty bite
• Fresh ricotta: Do not use the kind in the tub, get the fresh stuff from the deli section and do not skip it, it is what makes this pizza feel elegant
• Asparagus spears: Trim the woody ends and cut them into bite sized pieces so they cook through in the short baking time
• Mozzarella cheese: Shred it yourself if you can, pre shredded cheese has anti caking agents that keep it from melting smoothly
• Olives: Green or black both work, just pit them and slice them so their briny flavor distributes evenly across the pizza

Instructions

Get your oven screaming hot:

Preheat to 250°C (480°F) or whatever temperature your oven can reach. If you have a pizza stone, put it in now so it gets properly hot while you prep everything else.

Prep your surface:

Dust a baking sheet or pizza peel with cornmeal or flour. Stretch or roll your dough into a 30 cm round, working gently so you do not tear it.

Brush with olive oil:

This creates a barrier between the sauce and dough, keeping your crust crisp and golden instead of soggy.

Mix your sauce:

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

Layer the mozzarella:

Scatter the shredded mozzarella over the sauce. This is your melting base that will hold everything else together.

Arrange the toppings:

Distribute the ham, asparagus pieces, and sliced olives evenly. Try to get a bit of everything in each bite rather than piling it all in one section.

Add the ricotta:

Dollop spoonfuls of ricotta across the pizza. Do not spread them out, let them stay as little creamy pockets that will get slightly golden in spots.

Bake until golden:

Slide the pizza into the hot oven and bake for 12 to 15 minutes. You are looking for a golden, spotted crust and bubbling cheese with the asparagus tender and starting to caramelize at the edges.

Finish and serve:

Let the pizza rest for 2 minutes, this is hard but it helps the cheese set slightly so slices do not slide everywhere. Garnish with fresh basil and slice it up.

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This pizza has become my go to for those nights when we want something that feels like a treat but does not require reservations or three hours of prep. Last weekend I made it for my niece who swears she hates asparagus, and she picked every single piece off her slice and ate them first, then asked if I could make it again for her birthday dinner.

Making It Vegetarian

Simply skip the ham or swap it for marinated artichokes, roasted red peppers, or even some sautéed mushrooms. The ricotta and asparagus carry plenty of flavor on their own, and the olives add that savory depth you might miss from the meat.

Temperature Tricks

If your oven does not get super hot, bake the pizza on the lowest rack first to crisp the bottom, then move it to the top rack for the last 2 minutes to brown the cheese. This two step approach mimics a professional pizza oven.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the ricotta perfectly, or go with a light Italian lager if you prefer beer. The pizza is substantial enough to be a main course but start with a simple green salad dressed with lemon vinaigrette to complement the asparagus.

• Let the dough rest at room temperature for 30 minutes before stretching
• A drizzle of chili oil after baking adds a nice heat element
• Leftovers reheat surprisingly well in a skillet over medium heat

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Hope this becomes one of those recipes you turn to again and again, the kind that feels special enough for company but easy enough for a random Tuesday when you just want something really good.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the ham or substitute with marinated artichokes or roasted red peppers for a delicious vegetarian alternative.

→ What temperature should I bake the pizza at?

Preheat your oven to 250°C (480°F) or as hot as it will go. Using a pizza stone helps achieve the crispiest crust.

→ Can I use fresh pizza dough?

Absolutely. You can use store-bought fresh dough or homemade. The recipe works with either option.

→ What can I substitute for asparagus?

Tenderstem broccoli or zucchini work wonderfully as alternatives to asparagus in this combination.

→ How long does it take to make?

Total time is 35 minutes: 20 minutes for preparation and 15 minutes for baking.