Pizza with Ham, Asparagus, and Ricotta Recipe - Allrecipes.com
Pizza with Ham, Asparagus, and Ricotta Recipe
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Pizza with Ham, Asparagus, and Ricotta
See how to make a white pizza with ham, asparagus, and two cheeses. See more
  • READY IN 37 mins

Pizza with Ham, Asparagus, and Ricotta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 pizza Change Servings
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  • PREP

    20 mins
  • COOK

    12 mins
  • READY IN

    37 mins

Directions

  1. Preheat an oven to 550 degrees F (285 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes. Once asparagus is cold, drain well and set aside.
  3. Combine ricotta, olive oil, garlic, red pepper flakes, salt, black pepper, and heavy cream in a small bowl. Stir in fresh herbs (if using) and set aside.
  4. To shape the pizza dough, sprinkle the countertop and dough surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer to a baking sheet.
  5. Spread ricotta mixture over crust, top with ham and asparagus. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.
  6. Place baking sheet on the bottom rack of the preheated oven and bake for 5 minutes. Transfer the baking sheet to the top rack and bake for an additional 5 minutes.
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Footnotes

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Reviews More Reviews

Feb 12, 2013

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!

 
May 08, 2012

YUMMY- great inspiration recipe!

 

17 Ratings

Apr 18, 2013

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!

 
May 24, 2012

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.

 
May 16, 2013

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.

 
Apr 05, 2013

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!

 
Apr 25, 2014

This is a family hit! I cheated a bit, used a thin crust in the tube pizza crust and always dust the pizza pan with cornmeal and a very thin coat of olive oil to prevent sticking. We like spicy, so I used a teaspoon or so of the red pepper flakes, along with Italian seasoning herbs. I did add mushrooms and onion, with the ham. My asparagus were thin, so no prep needed, as Chef John said. Love the 5 min on low rack, 5 min high. It was perfect-we are having it again tonight!

 
Apr 23, 2014

This was an amazing pizza. I did use a super thin crispy crust which suited the rich sauce very well. I threw all the sauce ingredients into the mini chopper and wizzed it up which made it super simple. I used the white chedder in addition to some shredded swiss that I had leftover in the fridge. I wouldn't want this as the main course because it is rich but it was awesome as a side to lasagna. I just loved the flavor of the sauce and how easy it was to throw together.

 

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Nutrition

  • Calories
  • 1214 kcal
  • 61%
  • Carbohydrates
  • 118.5 g
  • 38%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 61.9 g
  • 95%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 2439 mg
  • 98%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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