Parma Ham, Asparagus & Parmesan Pizza Bianco

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • 1 Bunch of asparagus
  • 3 Slices of parma ham, roughly torn
  • 2 Balls of pizza dough
  • 200g Ricotta
  • 2 tbsp Olive oil
  • 1/2 a lemon, juice and zest
  • 1/2 Ball mozzarella
  • Handful of parmesan shavings
  • Asparagus and Parma ham go incredibly well together and this pizza is no exception! Add a few shavings of raw asparagus or an egg if you want to make a bit more of a show stopper – either way, it’s delicious!

    Pop the asparagus spears in a tray with a little olive oil and season well. Cook in Roccbox for around 3 minutes and set to one side. Once it’s cool enough, slice each spear in half at an angle.

    To make the white sauce, mix the ricotta, olive oil, lemon juice and zest together and season well.

    Top the pizza skin with the white sauce and evenly dot around the mozzarella. Add the asparagus, torn parma ham and cook in Roccbox for around 90 seconds, turning regularly for and evenly baked crust.

    As soon as the pizza comes out, sprinkle over the parmesan shavings and grind over a good twist of black pepper.

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