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    Asparagus, prosciutto & ricotta pizzas

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    Asparagus, prosciutto & ricotta pizzas

    Preparation time: 30 minutes
    Cooking time: 20 minutes
    Total time: 50 Minutes

    Serves: 4


    ¼ x 25g pack basil
    100g ricotta
    1 lemon, zest
    230g Waitrose & Partners Bunched Asparagus, trimmed
    1 tsp olive oil
    Plain flour, for dusting
    1 pack The Northern
    Dough Co Original Pizza Dough, defrosted
    4 tbsp tomato purée
    125g ball mozzarella,roughly torn
    6 slices prosciutto, roughly torn


    1 Preheat the oven to 240˚C, gas mark 9. Set aside a few basil leaves, then shred the rest and mix with the ricotta and lemon zest; season. Toss the asparagus with the oil; season.

    2 On a lightly floured surface, roll out one ball of defrosted pizza dough to a 25cm circle and put on a large, lightly floured baking tray. Spread over 2 tbsp tomato purée, scatter with ½ the mozzarella, then spoon over ½ the ricotta mixture. Arrange ½ the asparagus on top and bake for 8-10 minutes until golden. While it’s baking, prepare a second pizza in the same way.

    3 As soon as the pizzas come out of the oven, transfer to a large chopping board and top with the reserved basil leaves and the prosciutto. Serve immediately.

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    Cook's tip: Make this pizza meat-free by omitting the ham and baking with chargrilled artichoke hearts instead.


    Average user rating

    5 stars