A white pizza topped with zucchini, prosciutto, asparagus and buffalo mozzarella. A thick-crust base spread with ricotta and lemon zest, baked with zucchini ribbons and asparagus slices. Fresh, seasonal and perfect for spring.
Because there’s always room for pizza…
There’s nothing wrong with starting the week with pizza. When weekend routine ends and alarms go off early again, pizza night (or day) is the perfect pick-me-up. This bright spring pizza is simple to make and tastes incredible.
The base features a ricotta mixture with lemon zest — uncomplicated but delicious. It’s topped with thin zucchini ribbons and asparagus slices, and when it comes out of the oven it’s finished with buffalo mozzarella and prosciutto for a heavenly combination.
Making Pizza Dough
If you have time, make dough from scratch and let it rise for a classic texture. If you’re short on time try an instant no-rise dough that’s ready in under 10 minutes. Note: instant dough produces a thinner, crispier crust rather than a thick fluffy base, which is great when you want pizza immediately.
How to Make Pizza with Zucchini, Prosciutto, and Asparagus
1. Prepare your dough: use your preferred traditional dough recipe or a quick no-rise dough.
2. Preheat the oven to its highest temperature. Roll out the dough and transfer it to a baking tray dusted with semolina, regular flour or polenta to prevent sticking and to help create a crisp bottom.
3. Mix ricotta with a pinch of salt and the zest of half a lemon. Spread half the ricotta mixture over one rolled dough (repeat for the second pizza if making two).
4. Arrange zucchini ribbons and asparagus slices over the ricotta, drizzle lightly with olive oil, and bake for 10–15 minutes until the crust is golden and the toppings have a little color.
5. After baking, top the pizza with prosciutto slices, a handful of peas, torn buffalo mozzarella, and scatter fresh basil and mint. Slice and serve.
Tips and Tricks
- Use a vegetable peeler or mandoline to shave zucchini into very thin ribbons so they cook quickly and evenly.
- Choose high-quality prosciutto and buffalo mozzarella for the best flavor.
- Dust your baking surface with semolina flour (or regular flour or polenta) to keep the dough from sticking and to give the base extra crunch.
- Ensure the oven is as hot as possible before baking for a crisp crust and lightly browned toppings.
- You can make traditional dough ahead and freeze it; thaw before use for quick weeknight pizzas.
- For a fast option, use an instant pizza dough that requires no rising and is ready in about 10 minutes.
Ingredients
- Pizza dough (traditional or instant)
- 1 large zucchini, cut into ribbons
- 6 asparagus spears, sliced
- Small handful peas (about 1/4 cup)
- 14 oz (400 g) ricotta
- Lemon zest from 1/2 lemon
- 8 slices prosciutto
- 1 ball buffalo mozzarella
- Small handful fresh basil
- Small handful fresh mint
- Olive oil
- Salt
- Semolina flour (or regular flour or polenta) for dusting
Instructions
- Make the pizza dough using your preferred recipe (traditional or instant).
- Preheat the oven to the highest temperature.
- Dust a baking tray with semolina flour. Roll out half the dough and place it on the tray. Repeat for the second pizza or bake one at a time.
- Combine ricotta, lemon zest and a pinch of salt. Spread half the mixture on one pizza base. Top with zucchini ribbons and asparagus slices, drizzle with olive oil.
- Bake for 10–15 minutes, until the crust is golden and toppings are slightly browned.
- Remove from the oven and top with prosciutto slices, peas, torn buffalo mozzarella and fresh basil and mint. Serve immediately.
Notes
Nutritional information shown in the original recipe was calculated using traditional pizza dough and is approximate.
More Pizza Ideas
- Pizza with sausage and red pepper sauce
- Anchovy pizza with capers (Pizza Napoli)
- Basil pesto pizza with mozzarella & roasted tomatoes
- Quattro Stagioni (Four Seasons Pizza)
- Mini sausage pizzas with pear and gorgonzola
Final Notes
If you try this spring pizza or any recipe inspired by it, leave a comment and share how it turned out. Adjust toppings and herbs to your taste—this pizza is a versatile, seasonal way to enjoy fresh produce and simple Italian flavors.