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Asparagus White Pizza with Prosciutto and Gremolata
This isn't your average Friday night pizza. After spending years perfecting homemade pizzas, I discovered that sometimes the simplest combinations create the most memorable flavors. The creamy ricotta base, fresh spring asparagus, and paper-thin prosciutto come together to make something that feels fancy but is surprisingly easy to pull off.
Last weekend I made this for our neighbors - they couldn't believe it came from our home oven. The secret? Getting that stone really, really hot before the pizza goes in.
Essential Ingredients:
- Pizza Dough: Room temp makes all the difference
- Fresh Ricotta: The good stuff, not the watery kind
- Asparagus: Look for thin stalks, they cook faster
- Prosciutto: Don't skimp here, get the real deal
- Fresh Parsley: None of that dried stuff for gremolata
Let's Make Magic:
The Perfect Base
Get that stone screaming hot
Roll dough thin - trust me on this
Brush with good olive oil
Season each layer
Building the Pizza
Spread ricotta in gentle dollops
Scatter asparagus coins
Don't overload with cheese
Leave some spaces for the crust to brown
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The Final Touches
Add prosciutto after baking
Sprinkle gremolata generously
Drizzle with olive oil
Let rest for a minute before cutting
My first attempt at this pizza taught me that less is more - too many toppings and you'll end up with a soggy middle. Now it's my go-to for spring dinner parties.
There's something magical about that first bite - when the crispy crust meets creamy ricotta and the fresh punch of gremolata hits you. It's like spring on a plate.
Making It Perfect Every Time:
Let me tell you about my pizza peel disasters before I got it right. Spent weeks wondering why my pizzas stuck until I figured out the cornmeal trick. Now I keep a little jar of it just for pizza nights.
Troubleshooting Tips:
Dough sticking? More cornmeal under the pizza
Soggy middle? Less ricotta, or drain it longer
Asparagus too crunchy? Slice it thinner
Crust not browning? Your stone needs more time to heat
Got this stone as a Christmas gift three years ago. First pizza stuck so bad we had to order takeout. Now it's perfectly seasoned - wouldn't trade it for anything.
Perfect Pairings:
Light arugula salad with lemon dressing
Crisp white wine (love a Pinot Grigio here)
Fresh lemonade for family night
Simple roasted garlic for the crust
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Seasonal Switch-Ups:
Summer - Try zucchini ribbons instead of asparagus
Fall - Swap in butternut squash and sage
Winter - Caramelized onions and thyme
Spring - Add fresh peas with the asparagus
The butternut version was actually an accident - had some leftover from soup night. Now it's our favorite fall dinner.
Extra Tips From My Kitchen:
Prep everything before stretching the dough
Keep prosciutto at room temp
Have your pizza cutter ready
Don't skip the resting time
Quick Fixes:
Edge too dark? Lower the rack slightly
Need more servings? Make smaller pizzas
Want it spicier? Red pepper flakes in the oil
Missing ingredients? Try these swaps:
No ricotta? Use mascarpone
No prosciutto? Try good ham
No fresh parsley? Basil works
Remember that time I tried to make six of these for a dinner party? Learned real quick that you can't rush a hot pizza stone between pies. Now I just make them slightly smaller and can fit two at once.
The real secret to this pizza isn't any single ingredient - it's in treating each component with care. Good olive oil, fresh herbs, quality prosciutto. Simple food made with good ingredients just tastes better.
Whether it's date night or family dinner, this pizza feels special without being fussy. And those leftovers? Even better cold for breakfast. Not that they last that long in my house!
The Art of Getting That Perfect Crust:
You know that sound when you tap the bottom of the crust and it's perfectly done? That hollow knock is what we're after. Took me about a dozen tries to get it right, but here's what works:
Stone Temperature Tips:
Heat stone for at least 45 minutes
Don't open the oven door if possible
Keep stone in while oven cools
Clean it only with hot water
My pizza stone is probably the most cherished thing in my kitchen besides my grandmother's rolling pin. Both have stories to tell!
Gremolata Variations:
Add mint for extra freshness
Try orange zest in winter
Toss in some capers
Mix in toasted pine nuts
That mint idea came from my neighbor's garden - she brought over a bunch, and now I'm hooked. Makes everything taste like spring.
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Common Questions I Get:
"Can I make this ahead?" (Sort of - prep components separately)
"Why cornmeal?" (Prevents sticking, adds crunch)
"Fresh or frozen dough?" (Both work, but fresh is better)
"What if I don't have a stone?" (Heavy baking sheet works)
Storage Tips (If You Have Any Left):
Refrigerate components separately
Reheat on stovetop in a skillet
Make fresh gremolata
Prosciutto at room temp
Best Pizza-Making Secrets:
Less is more with toppings
Keep dough edges thicker
Watch those hot spots in your oven
Let the dough come to room temp
You know what's funny? My kids used to pick off the "green stuff" (gremolata). Now they ask for extra. Sometimes it just takes time for taste buds to grow up.
Final Thoughts:
Making pizza at home isn't just about dinner - it's about creating something from scratch, experimenting with flavors, and maybe making a bit of a mess in the kitchen. Each time gets a little better, and before you know it, you're the friend everyone calls for pizza advice.
Remember, even "bad" homemade pizza is usually pretty good. And hey, if it doesn't turn out perfect? That's what take-out menus are for. But trust me, once you nail this recipe, you won't be reaching for that menu anymore!