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Pizza with Ham, Asparagus, and Ricotta

Pizza with Ham, Asparagus, and Ricotta

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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Ingredients

37 m servings 1214 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 1214 kcal
  • 61%
  • Fat:
  • 61.9 g
  • 95%
  • Carbs:
  • 118.5g
  • 38%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 2323 mg
  • 93%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Editor's Note:
  • This recipe calls for Chef John's Easy Homemade Pizza Dough.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
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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...

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 do...

YUMMY- great inspiration recipe!

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 recip...

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 mig...

Incredible recipe. I've never had asparagus on pizza before and it was really good! Pretty much followed this recipe exactly.

I wanted a white sauce pizza that didn't use a jar of Alfredo sauce. This was fantastic! Didn't have cream so I used milk, but that was the only change to the sauce. I was needing to use some le...

Made exactly as written, delicious!

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...

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