Pizza with Ham, Asparagus, and Ricotta7 Reviews
- Prep: 20 min
- Cook: 12 min
- Ready In: 37 min
“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” - by Chef John
Original recipe yields 1 pizza
- Preheat an oven to 550 degrees F (285 degrees C).
- 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.
- 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.
- 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.
- Spread ricotta mixture over crust, top with ham and asparagus. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.
- 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.
Amount Per Serving (2 total)
- 1214 cal
- 61.9 g
- 118.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"YUMMY- great inspiration recipe!..." See more"
"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 ..." See moreused 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!"
"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 ..." See morefor 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!"
Ham and Asparagus Fettuccine
Swiss Ham and Asparagus
Just swipe to see more like this.