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.

Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
5 mins
total:
37 mins
Servings:
2
Yield:
1 pizza
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 550 degrees F (285 degrees C).

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  • 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.

Editor's Note:

This recipe calls for Chef John's Easy Homemade Pizza Dough.

Nutrition Facts

1129 calories; protein 36.7g 73% DV; carbohydrates 115.4g 37% DV; fat 57g 88% DV; cholesterol 71.1mg 24% DV; sodium 2246.2mg 90% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2013
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! Read More
(8)

Most helpful critical review

Rating: 3 stars
10/21/2018
I made it just as described the taste was good Burbage it was way over done. Read More
28 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2013
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! Read More
(8)
Rating: 5 stars
02/12/2013
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! Read More
(7)
Rating: 5 stars
05/08/2012
YUMMY- great inspiration recipe! Read More
(6)
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Rating: 4 stars
05/24/2012
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. Read More
(5)
Rating: 5 stars
03/12/2017
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...doubled the ricotta mixture except for the oil. I also have no idea how to measure 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 supermarket bunch.) I also used a pizza blend of cheese for the white cheddar and a bit of feta on top of 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! Read More
(3)
Rating: 5 stars
04/25/2014
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 so I used a teaspoon or so of the red pepper flakes along with Italian seasoning herbs. I did add mushrooms and onion with the ham. My asparagus were thin so no prep needed as Chef John said. Love the 5 min on low rack 5 min high. It was perfect-we are having it again tonight! Read More
(2)
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Rating: 4 stars
03/23/2014
this was very tasty.. fearing it would be incredibly rich like others posted we used shrimp in place of the smoked ham.. and placed slices of provolone on top for the cheddar.. i would like to try this with a combo of feta and maybe another melty cheese.. as SkiBunny said.. it really is a great inspiration recipe.. ty for the enlightenment Read More
(1)
Rating: 5 stars
07/29/2016
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 leftover chicken so I didn't use the rest of the recipe although it sounds yummy and I will try it. I did use the suggestion on how to cook it though and we loved the crisp crust! I will be making this again. Read More
(1)
Rating: 5 stars
03/05/2017
Incredible recipe. I've never had asparagus on pizza before and it was really good! Pretty much followed this recipe exactly. Read More
(1)
Rating: 3 stars
10/21/2018
I made it just as described the taste was good Burbage it was way over done. Read More