Ham Olive Asparagus Ricotta Pizza

The first time I made this pizza, I was trying to use up leftover ham from Sunday dinner and a random bunch of asparagus that was threatening to go limp in the crisper drawer. Now its the pizza my friends actually request when they come over, that perfect combination of smoky and creamy and fresh that somehow works better than it has any right to.

Last spring my sister came over exhausted from a new job and I threw this together with whatever I had in the fridge. She took one bite and said this was exactly what she needed, which is basically the highest compliment you can pay dinner.

Ingredients

• Pizza dough (300 g ball): Store-bought fresh dough works perfectly here, but if you have time for homemade, even better
• Olive oil (1 tablespoon): Brushing the dough before topping creates a barrier that keeps it from getting soggy
• Cornmeal or flour (2 tablespoons): This is what makes the pizza slide off your peel like magic
• Tomato passata (1/3 cup): Passata is smoother than crushed tomatoes and spreads more evenly
• Garlic (1 clove): Minced fresh garlic gives way more flavor than garlic powder ever could
• Dried oregano (1/2 teaspoon): Rub it between your fingers before adding to release the oils
• Cooked ham (100 g): Thinly sliced is best so it gets crispy edges in the oven
• Fresh ricotta (100 g): Get the good stuff from the tub, not the grated kind
• Pitted olives (80 g): Green olives have more brine, black are milder, either works beautifully
• Asparagus (100 g): Trim the woody ends and cut into pieces that will fit on a spoon
• Mozzarella (100 g): Shredded melts more evenly than fresh mozzarella for this application
• Grated Parmesan (1 tablespoon): Totally optional but adds a nice salty finish
• Fresh basil: Add it after baking so it stays bright and fragrant

Instructions

Get your oven screaming hot:

Preheat to 250°C (480°F) or as high as it will go, and if you have a pizza stone, put it in now so it gets properly hot

Prep your surface:

Dust a baking sheet or pizza peel with cornmeal, then stretch or roll your dough into a 30 cm round

Protect the crust:

Brush the dough with olive oil all the way to the edges

Make the sauce:

Mix passata with minced garlic, oregano, salt and pepper, then spread over the dough leaving a border

Add the cheesy base:

Scatter mozzarella evenly over the sauce

Layer the toppings:

Arrange ham, asparagus pieces, and olives over the cheese

Add the ricotta:

Dollop spoonfuls of ricotta across the pizza, letting some toppings show through

Bake until golden:

Bake for 12 to 15 minutes until the crust is golden and crisp and cheese is bubbling

Finish and serve:

Let cool for 2 minutes, scatter with fresh basil, slice and serve

Save

This pizza became a regular at my Friday night dinners somehow, the kind of meal where everyone ends up standing around the counter picking at the last slices instead of sitting down like proper adults.

Making It Vegetarian

Swap the ham for marinated artichokes or roasted red peppers. Both bring that savory element that keeps the pizza interesting without meat.

Seasonal Swaps

In summer try zucchini ribbons instead of asparagus, or tenderstem broccoli in winter. The formula stays the same but the pizza feels entirely new.

Serving Suggestions

A crisp Pinot Grigio or light Italian lager cuts through the rich cheese perfectly. A simple green salad with lemon vinaigrette on the side makes it feel like a proper dinner.

• Drizzle with chili oil right before serving for a spicy kick
• Let everyone add their own fresh basil at the table
• Cut into smaller squares for appetizer portions

Save

Theres something genuinely happy about pulling a bubbling pizza out of the oven, the way the kitchen suddenly smells like possibility and dinner is served.

Common 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. A very hot oven ensures a crispy, golden crust.

→ Can I use store-bought dough?

Absolutely. Store-bought pizza dough works perfectly and saves time. Just let it come to room temperature before stretching.

→ How do I prevent a soggy crust?

Brush the dough with olive oil before adding toppings, and avoid overloading with sauce. Preheating your baking surface helps too.

→ What vegetables can substitute for asparagus?

Tenderstem broccoli, zucchini slices, or bell peppers work beautifully as seasonal alternatives to asparagus.

→ How long does the pizza need to bake?

Bake for 12–15 minutes until the crust turns golden and crisp, and the cheese bubbles nicely throughout.