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This Shaved Asparagus and Whipped Ricotta Pizza brings together crisp, delicate asparagus, creamy ricotta, salty prosciutto, and sharp provolone on a homemade pizza crust.
Instead of leaving the asparagus in thick pieces, the spears are shaved into thin ribbons, allowing them to spread beautifully across the surface and cook into a tender, lightly crisp topping.
The asparagus also adds a fresh vegetable flavor that balances the richness of the cheeses and prosciutto.
The ricotta is blended until smooth and airy before being seasoned with minced garlic, salt, and pepper.
Spread over the dough, it creates a creamy base that works especially well alongside the freshly grated sharp provolone.
As the pizza bakes, the cheeses become rich and savory while the asparagus softens and develops a pleasant roasted character.
Thin slices of prosciutto add a salty, savory element, while freshly grated Parmigiano Reggiano finishes each slice with another layer of cheese flavor.
The homemade dough provides a soft, substantial foundation for the toppings and can be shaped into a large pizza suitable for sharing.
Whether baked on a baking sheet or cooked on a pizza stone, this pizza offers a combination of creamy, cheesy, savory, and fresh flavors in every bite.
A short resting period after baking makes it easier to slice and serve while the toppings settle.
Prosciutto Asparagus Ricotta Pizza
Ingredients
Equipment
Method
- Activate the Yeast: Combine the warm water, active dry yeast, honey, and olive oil in a large bowl, stirring with a spoon, then let the mixture stand for about 10 minutes until it becomes foamy.c
- Form the Dough: Add 2 1/2 cups of the flour and the salt to the yeast mixture, stirring until a sticky dough comes together.
- Knead the Dough: Turn the dough onto a floured surface, form it into a ball, then gradually work in the remaining 1/2 cup flour while kneading for a few minutes until incorporated.
- Prepare for Rising: Rub the mixing bowl with olive oil, place the dough inside, and turn it so the surface is coated with oil.
- Let the Dough Rise: Cover the bowl with a towel and place it somewhere warm for about 1 to 1 1/2 hours, allowing the dough to rise.
- Shape the Dough: Once risen, punch the dough down and return it to the floured surface, then use a rolling pin or your hands to shape it into the desired pizza form.
- Rest the Shaped Dough: Transfer the shaped dough to a baking sheet or pizza peel, cover it again with the towel, and let it rest in a warm place for 10 minutes.
- Preheat the Oven: Heat the oven to 375°F for baking on a baking sheet, or heat it to 475°F if using a pizza stone.
- Shave the Asparagus: Use a vegetable peeler to run along the sides of the asparagus spears, shaving off as much as possible while leaving the tops whole, then place the shaved asparagus and whole tops in a large bowl.
- Whip the Ricotta: Place the ricotta in a food processor and blend until it is completely whipped and pureed.
- Season the Ricotta: Add the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the whipped ricotta, then blend again until evenly combined.
- Oil the Dough: Brush the prepared pizza dough with olive oil, coating the surface before adding the toppings.
- Add the Ricotta: Spread the whipped ricotta evenly over the dough to create the creamy base.
- Add the Provolone: Cover the ricotta layer with the freshly grated sharp provolone cheese.
- Arrange the Asparagus: Distribute the shaved asparagus and whole asparagus tops over the cheese.
- Add the Prosciutto: Space the six thin prosciutto slices evenly over the asparagus.
- Bake the Pizza: Bake the pizza for 35 minutes when using a baking sheet, or 15 minutes on a pizza stone, until baked according to the selected method.
- Finish with Parmigiano Reggiano: Remove the pizza from the oven and sprinkle freshly grated Parmigiano Reggiano over the top.
- Rest Before Slicing: Let the finished pizza sit for a few minutes before slicing and serving.
Notes
- Remove the woody ends from the asparagus before shaving the spears.
- Shave the asparagus lengthwise with a vegetable peeler, leaving the tops whole for added texture and visual appeal.
- Blend the ricotta until completely smooth and whipped before adding the garlic, salt, and pepper.
- The dough can be shaped into a rectangle or a free-form pizza, depending on the baking surface being used.
- For baking on a sheet, use the source’s 375°F oven temperature and 35-minute baking time.
- If using a pizza stone, preheat the oven to 475°F and bake the pizza for 15 minutes.
- Let the pizza rest for a few minutes after baking before cutting it into slices.
Chef’s Secret
The key to getting the best texture from the asparagus is to shave the spears as thinly as possible while keeping the tops intact.
Use a vegetable peeler and work carefully along the sides of each spear, removing long, delicate ribbons rather than thick strips.
The thin asparagus pieces spread more evenly across the pizza and become tender as they bake, while the whole tops provide a little more substance in each bite.
Keeping the shaved asparagus and tops together in a bowl also makes it easier to distribute them across the ricotta and provolone layers.
This simple preparation step helps the asparagus integrate naturally with the creamy ricotta, melted cheese, and prosciutto without overwhelming the other toppings.
Serving Suggestions
Serve the pizza warm after its short resting period, finishing each portion with freshly grated Parmigiano Reggiano.
A simple green salad can provide a fresh accompaniment to the rich cheeses and prosciutto, while roasted or lightly prepared vegetables can complement the asparagus topping.
Cut the pizza into smaller slices for sharing or larger pieces for a main-course serving.
Conclusion
This pizza combines homemade dough with whipped garlic ricotta, sharp provolone, shaved asparagus, and prosciutto for a rich yet vegetable-focused meal.
The final Parmigiano Reggiano topping adds another savory layer and completes the pizza just before serving.
