
White Pizza with Asparagus, Prosciutto, and Gremolata
If you’re thinking basic takeout vibes, this is the total opposite. After tons of trial and error on pizza nights, I realized mixing just a few star ingredients makes something super tasty and even a little fancy. Creamy ricotta, sweet asparagus, and slices of prosciutto pull together for a meal that’s both simple and impressive.
Last week I served this up for the folks next door and blew their minds. What’s the trick? Crank the stone as hot as you can before you slide the pizza in.
Must-Have Ingredients:
- Fresh Parsley: Grab a bunch for gremolata—skip the dried stuff
- Pizza Dough: Warms up quicker and is way stretchier at room temp
- Fresh Ricotta: Thick and creamy is what you want
- Prosciutto: Real prosciutto makes all the difference
- Asparagus: Thin stalks are best, they cook up easy
Delicious Pizza How-To:
Awesome Base
Crank your stone up til it’s blazing
Roll the dough out thin—trust me here
Swipe on good olive oil
Season as you go
Assemble Like a Pro
Drop dollops of ricotta all over
Add little coins of asparagus
Go light on the cheese, don’t pile it
Let some open spots show so the crust browns up

Finishing Moves
Lay prosciutto on after baking
Shower it with gremolata
Add a glug of olive oil
Give it a quick rest before you slice
The first time I made this, I got a soggy mess from too many toppings. Learned quick—keep it simple for crispy, golden results. Now it’s my springtime party staple.
Bite into this and you get that crispy crust, a creamy hit of ricotta, and the gremolata’s fresh kick. It’s totally spring on a slice.
How to Nail It Every Time:
Let me tell you, I ruined so many pizzas before finding my go-to trick. After way too many stuck dough fails, cornmeal was my savior. Now I keep a stash just for pizza days.
What to Do If Things Get Weird:
Sticky dough? Dust on more cornmeal
Soggy center? Drain more ricotta or use less
Asparagus tough? Cut it thinner
Pale crust? Give your stone more preheat time
Got my pizza stone one Christmas. First try, the pizza glued itself down and we ordered out instead. Now that stone is seasoned to perfection and I wouldn’t part with it for anything.
Tasty Pairings:
Crispy garlic rubbed on crust
Loads of lemony arugula salad
Cold Pinot Grigio or any sharp white wine
Lemonade for family nights

Change It Up for the Seasons:
Spring - Scoop in some fresh peas with the asparagus
Summer - Zucchini ribbons instead of asparagus
Fall - Roasted butternut and sage is killer
Winter - Sweet caramelized onions and thyme
Funny enough, I started doing the squash version after seeing leftovers in the fridge. It’s our top fall dinner now.
Personal Kitchen Tricks:
Get everything ready before touching the dough
Let your prosciutto warm up a bit
Keep the pizza cutter close
Don’t skip letting the pie rest at the end
Fast Fixes:
Crispy edge? Drop the rack lower
Need to feed more people? Make a few minis
Kicking up heat? Stir chili flakes in your oil
Out of something? Try these:
No ricotta: Use mascarpone
No prosciutto: Good ham will do
No parsley: Basil’s just fine
I once tried to crank out six pizzas back to back for friends. Pro tip: Stone won’t stay hot enough that way. These days I keep the pies smaller and fit two in together.
The trick isn’t any one ingredient. Just be thoughtful with all the parts. Use real olive oil, grab fresh herbs, and that legit prosciutto. Simple, good food just wins.
No matter if it’s for a cozy date or the whole crew, this one always feels a little special but never fussy. And leftovers? They’re even better cold in the morning. If you have any, that is.
How to Master That Crust:
Ever rap the bottom of your crust to make sure it sounds hollow? That’s the goal—the perfect knock. Took me twelve tries to figure it out, but trust me, do this:
Stone Heating Know-How:
Let the stone sit in the oven 45 minutes or more
Try not to open the oven while it’s baking
Just cool the oven down with the stone in there
Wash only with hot water, no soap
Honestly, my pizza stone is my kitchen MVP. Only my grandma’s rolling pin beats it for sentimental value. Both belong in my kitchen stories.
Gremolata Twists:
Fresh mint brightens it up big time
Orange zest gives winter flair
Pile in capers for more bite
Pine nuts for crunch
The mint? That’s thanks to my neighbor’s garden. Now I can’t go back—reminds me of spring every time.

People Always Ask Me:
"Can I prep ahead?" (Sort of—just do each part and combine later)
"Cornmeal?" (Stops sticking, plus adds crunch)
"Is frozen dough okay?" (Yup, but fresh is way nicer)
"No stone?" (Just use a thick baking sheet)
How to Store Leftovers (If They Exist):
Keep the toppings and dough apart in the fridge
Reheat by warming slices in a skillet
Toss together a fresh gremolata before eating
Prosciutto’s best at room temp
Smart Pizza-Making Secrets:
Don’t pile on too many toppings
Make sure you leave a doughy edge
Move pizzas around if your oven has hot spots
Dough stretches easiest once it’s not cold
Funny thing: My kids used to run from the "green stuff" (the gremolata). Now they’re asking for seconds. Taste buds really do grow up!
One Last Thing:
Making pizza at home is more than a meal—it’s getting your hands dirty, trying new things, and sharing a laugh if it all goes sideways. Every try teaches you something, and before long, you’ll be the pizza friend.
Worst-case, even a flop is tasty. And hey, the takeout menu’s still there if you need it. But I promise, once you get this one down, you’ll skip calling for delivery every time!