Recipe by Chef John
"Every once in a while I get a craving for a non-tomato sauce, or 'white' pizza. 'New pizza ideas' is always a popular food wish, and I hope this ricotta spread inspires lots of pizza experimentation in your kitchen"
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fresh asparagus, trimmed
red pepper flakes, or to taste
salt and freshly ground black pepper to taste
chopped herbs, such as basil, parsley, rosemary, thyme
pizza dough (see footnote for recipe link)
flour, for dusting
diced smoked ham
shredded sharp white Cheddar cheese
finely grated Parmigiano-Reggiano cheese
YUMMY- great inspiration recipe!
I was looking for something different & yummy, and man, did I hit the jackpot! This pizza was phenomenal! All the ingredients were perfect together, and the husband, 14 & 6 year old ate it up. I also used Chef John's crust recipe, which was just perfect, even though I only let it rise for 2 hours. Other then the dough, I followed the recipe pretty much to the tee, though I will definitely have fun playing around with it next time. Cooking's no fun unless you can screw around with it a little!
This was delicious! That being said, I think I prefer it as an appetizer (on a super thin crust/flatbread) rather than as a meal as it is quite rich. I followed the recipe, though I did use dough I'd already made and frozen. I was concerned w/the high bake time, but it's spot on and will be my new pizza cooking method as the result is a perfectly crisp crust. I did not have fresh herbs, so I chose to use a pinch of dried Italian Seasoning. Great stuff, Chef John!
This was a nice way to use asparagus, but it was very rich! Also, I used one clove of garlic, instead of the two recommended, but the finished pizza had a sharp garlic bite. Roasted garlic might be a better way to go for a mellower garlic effect.
Delicious. I like to use "Valentino's Pizza Crust" recipe on this site, which makes enough for my 12" pizza pan. Therefore I made 1.5x the toppings in this recipe. I did chop my asparagus into 1" pieces which makes the pizza easier to eat in my opinion. Next time I think I'll add more ham. I pulled my pizza out after 9 minutes since the crust was browning. Will make again.
So good! I used a loaf of Italian bread for the crust, since I'm yeast-bread phobic and none of the ready-made crust options looked very appealing (and were expensive). So given that the recipe was for a 9" pizza, I doubled the ricotta mixture except for the oil. I also have no idea how to meaure a cup of asparagus!! To me, 'trimmed' means trim off the tough part of the stem, not chop. So I probably used way more asparagus. (I had 36 spears, most very small, about 75% of a bunch from the supermarket.) I also used a pizza blend of cheese for the white cheddar, plus a bit of feta on top of that. I know that sounds like a lot of mods, but I felt that Chef John was giving us permission, so that's okay!! Next time I would like to add some onion and mushroom. Yummy!
Chef John did a very nice job thinking this one up. I did not use his crust recipe though, I used one from Food Network by Bobby Flay that is ready in 1-2 hours instead of 18. My only change would be the amount of seasoning in the ricotta mixture. It ended up needing some garlic salt because it was a little under seasoned for my household. I think the perfect addition would be brushing the crust thinly with a mixture of olive oil, garlic salt, and black pepper, maybe even a little parmesan. After upping the seasoning, I was delighted.
This is one of the best pizzas I have ever had. I used regular pizza dough, very thin. What a great ideas and a great way to enjoy pizza that is not just your ordinary pizza!! Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza with Ham, Asparagus, and Ricotta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 557
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