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.

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 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

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!

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.

YUMMY- great inspiration recipe!