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Pizza with Ham, Asparagus, and Ricotta

Pizza with Ham, Asparagus, and Ricotta

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    37 m
Chef John

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1214 kcal
  • 61%
  • Fat:
  • 61.9 g
  • 95%
  • Carbs:
  • 118.5g
  • 38%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 2439 mg
  • 98%

Based on a 2,000 calorie diet

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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Reviews

lovestohost
6

lovestohost

2/12/2013

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!

SkiBunny
5

SkiBunny

5/8/2012

YUMMY- great inspiration recipe!

Kirsten M
4

Kirsten M

4/18/2013

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!

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