Cheesy Asparagus Prosciutto White Pizza Recipe for Spring

Crisp spring evenings call for a delightful asparagus prosciutto white pizza that elevates simple ingredients into a gourmet experience.

Tender stalks of fresh asparagus dance across a creamy white sauce base, creating a harmonious blend of flavors.

Thin slices of salty prosciutto add a luxurious touch to this elegant pizza.

Smooth mozzarella melts into golden perfection, embracing each carefully arranged ingredient.

The combination of crisp crust and delicate toppings promises a culinary adventure that surprises and delights.

Venture into this sophisticated pizza recipe and transform an ordinary dinner into an extraordinary meal.

Asparagus White Pizza Ingredients & Prosciutto Guide

• Pizza Dough: Fresh and stretchy base for creating a delicious white pizza.
• Cornmeal: Helps prevent sticking and adds a subtle crunch to the pizza bottom.

• Ricotta Cheese: Creamy base that provides a smooth and rich foundation for the pizza.
• Mozzarella Cheese: Melts beautifully and adds a classic stretchy cheese texture.

• Asparagus: Fresh green vegetable that adds a tender and slightly crisp element to the pizza.
• Parsley, Garlic, Lemon Zest: Bright and zesty ingredients that create a vibrant gremolata topping.

• Prosciutto: Delicate, salty Italian cured ham that adds a luxurious flavor to the pizza.
• Olive Oil: Provides a rich base for brushing the pizza dough and enhancing overall flavor.
• Salt, Pepper: Essential seasonings to enhance and balance the pizza's taste profile.

Assembling Asparagus White Pizza with Prosciutto

Step 1: Create Vibrant Gremolata

Chop fresh parsley into fine pieces.

Grate garlic cloves for intense flavor.

Zest a lemon to add bright citrusy notes.

Mix these ingredients in a small bowl.

Sprinkle salt and pepper to enhance the taste.

Set the gremolata mixture aside for the final pizza touch.

Step 2: Prepare Blazing Hot Cooking Surface

Position an oven rack approximately 6 inches from the heat source.

Place a pizza stone or steel inside the oven.

Crank up the temperature to 475 degrees Fahrenheit, allowing the surface to become scorching hot.

Step 3: Shape Pizza Foundation

Grab a pizza peel or unrimmed baking sheet.

Dust the surface generously with cornmeal to prevent sticking.

Gently stretch pizza dough into a thin, round shape approximately 14-16 inches in diameter.

Transfer the delicate dough onto the cornmeal-covered surface.

Step 4: Layer Delectable Toppings

Drizzle olive oil across the dough’s surface.

Spread a creamy layer of ricotta cheese evenly.

Season with salt and pepper for depth of flavor.

Arrange thinly sliced asparagus spears in an artistic pattern.

Sprinkle grated mozzarella cheese generously over the vegetables.

Step 5: Bake to Crispy Perfection

Carefully slide the pizza onto the preheated stone.

Bake until the crust turns golden brown and crispy, which typically takes 10-12 minutes.

Watch closely to prevent burning.

Step 6: Add Final Luxurious Touches

Remove the pizza from the oven immediately.

Drape delicate prosciutto slices across the hot surface.

Sprinkle the prepared gremolata over the top, adding a burst of fresh herbaceous flavor.

Tips for Asparagus White Pizza Perfection

• Dust the pizza peel or baking sheet with cornmeal to help the pizza slide easily and add a subtle crunch to the base.
• Preheat the pizza stone or steel for at least 30 minutes to ensure an extra crispy and perfectly cooked crust.
• Choose thin, tender asparagus spears that will cook quickly and become slightly charred at high temperatures.
• Prepare the gremolata just before serving to keep the herbs fresh and vibrant, adding a bright, zesty flavor to the finished pizza.
• Add prosciutto after baking to prevent it from becoming tough or overcooked, allowing it to retain its delicate texture and flavor.

Asparagus White Pizza with Prosciutto Options

• Gluten-Free Pizza Swap traditional wheat dough with cauliflower crust or gluten-free pizza base for celiac or gluten-sensitive individuals. Top with same ingredients for a low-carb, wheat-free option.
• Vegan White Pizza Replace ricotta and mozzarella with cashew cheese or plant-based alternatives. Use smoked tofu or tempeh strips instead of prosciutto for protein and texture.
• Mediterranean Vegetable Version Add roasted red peppers, artichoke hearts, and kalamata olives to enhance flavor profile. Sprinkle with crumbled feta cheese for extra Mediterranean authenticity.
• Low-Carb Zucchini Base Create pizza using thin zucchini rounds as base instead of traditional dough. Layer with white sauce, asparagus, and lean protein for a lighter meal option.

Creative Serving Asparagus White Pizza Ideas

• Pizza Party Presentation: Serve on a large wooden board for a rustic, inviting display that makes guests feel welcomed.
• Elegant Appetizer Style: Cut into small squares or triangles to create bite-sized pieces perfect for cocktail parties or gatherings.
• Fresh Herb Garnish: Sprinkle extra chopped parsley or fresh basil leaves on top for a vibrant pop of color and added freshness.
• Wine Pairing Perfection: Complement the pizza with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to enhance the delicate flavors.

Asparagus White Pizza Storage

• Store any remaining pizza in an airtight container and keep in the refrigerator for up to 3 days. Wrap slices individually in plastic wrap or aluminum foil to maintain freshness and prevent them from drying out.
• Warm leftover pizza slices in a preheated oven at 350F for 5-7 minutes to restore crispiness. Avoid using a microwave, which can make the crust soggy and tough.
• Wrap the entire pizza or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Frozen pizza can last up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What is gremolata and why is it used in this recipe?

Gremolata is a fresh herb condiment made with parsley, garlic, and lemon zest that adds brightness and zesty flavor to the pizza, enhancing the overall taste profile and providing a fresh, aromatic finish.

• Can I substitute prosciutto with another meat?

Yes, you can replace prosciutto with cooked bacon, pancetta, or even grilled chicken for a different protein option that complements the asparagus and white cheese base.

• Do I need a pizza stone to make this recipe?

While a pizza stone helps create a crispy crust, you can use a preheated baking sheet or cast-iron skillet as an alternative for achieving a similar crisp texture.

Asparagus White Pizza with Prosciutto Appeal

• Elevate Your Pizza Game: Transform ordinary pizza night into a gourmet experience with this sophisticated white pizza that brings restaurant-quality flavors right to your kitchen.
• Quick and Impressive Prep: Master this elegant dish in just a few simple steps, perfect for impressing dinner guests or enjoying a special weeknight meal without complex cooking techniques.
• Seasonal Veggie Delight: Showcase fresh asparagus in a creamy, flavorful pizza that celebrates seasonal produce with a delightful combination of crisp vegetables and rich cheeses.
• Versatile Culinary Creation: Easily adaptable for different dietary preferences by swapping ingredients, making it a flexible recipe for various tastes and occasions like casual dinners or sophisticated gatherings.

Asparagus Prosciutto White Pizza Recipe

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4.5 from 15 reviews

• Total Time: 32 minutes
• Yield: 4 1x

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Description

Crispy, thin-crust white pizza celebrates seasonal asparagus with delicate prosciutto and creamy cheese. Delightful Mediterranean flavors dance across each slice, inviting you to savor this elegant, rustic Italian-inspired culinary experience.

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Ingredients

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Pizza Ingredients:

Main Ingredients:

• 1 pound fresh or frozen pizza dough
• 1/2 pound asparagus
• 3/4 cup fresh ricotta cheese
• 5 ounces (about 1 1/4 cups) fresh mozzarella
• 4 thin slices prosciutto

Seasonings and Flavor Enhancers:

• Kosher salt
• Freshly ground black pepper
• 2 teaspoons finely grated lemon zest
• 1 clove garlic, freshly grated

Preparation Ingredients:

• Olive oil for brushing
• Cornmeal for dusting
• 1/2 cup fresh flat-leaf parsley, finely chopped

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Instructions

1. Craft a vibrant gremolata by combining finely chopped parsley, minced garlic, and bright lemon zest. Season with a pinch of salt and pepper, then set aside to let flavors meld.
2. Position an oven rack 6 inches from the heat source and place a pizza stone inside. Preheat to a blazing 475°F, allowing the stone to become scorching hot.
3. Generously dust a pizza peel or flat baking sheet with cornmeal. Gently stretch the pizza dough into a thin, rustic circle approximately 14-16 inches in diameter.
4. Drizzle the dough with olive oil, creating a glistening base. Spread a creamy layer of ricotta evenly across the surface, then season with salt and freshly ground pepper.
5. Artfully arrange thinly sliced asparagus across the ricotta. Sprinkle a generous layer of grated mozzarella, ensuring even coverage.
6. Carefully transfer the pizza onto the scorching hot stone, sliding it with a swift motion. Bake for 10-12 minutes until the crust turns golden and crisp with bubbling cheese.
7. Immediately after removing from the oven, drape delicate prosciutto slices over the hot pizza. Scatter the prepared gremolata across the top, adding a burst of fresh, zesty flavor.

Notes

• Ensure asparagus is thin and tender for the best texture, avoiding woody or thick stalks that can be tough.
• Preheat pizza stone thoroughly to guarantee a crispy, restaurant-style crust that’s evenly cooked.
• Use fresh, high-quality prosciutto added after baking to maintain its delicate flavor and prevent overcooking.
• Create a gluten-free version by substituting traditional pizza dough with cauliflower or almond flour crust for a lighter alternative.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 40 mg