A bright spring white pizza topped with zucchini ribbons, prosciutto, asparagus and creamy buffalo mozzarella. A thick crust spread with ricotta blended with lemon zest, baked until golden, then finished with tender prosciutto, peas and fresh herbs. This pizza is fresh, simple and perfect for warmer evenings.
There’s always room for pizza — even on a Monday. When the weekend ends and the working week begins, a fresh, seasonal pizza is a great way to lift the mood and celebrate dinner time.
This white pizza uses a ricotta and lemon base: ricotta mixed with a little lemon zest and salt makes a creamy, tangy spread that complements lightly cooked zucchini ribbons and asparagus slices. When the pizza comes out of the oven it’s finished with slices of buffalo mozzarella, prosciutto and a scattering of peas, basil and mint for bright, fresh flavor.
Making Pizza Dough From Scratch
If you have time, make a traditional pizza dough and let it rise for a few hours for depth of flavor. For a faster option, there is also an instant no-yeast, no-rise pizza dough that can be mixed in under ten minutes and used straight away; it yields a thin and crispy base ideal for a quick weeknight pizza. If you prefer a thicker, fluffier crust, use the traditional dough method and allow time for rising.
When choosing which dough to use, consider how you like your crust: the instant dough produces a crisp, thin base while traditional dough gives a more pillowy edge. Either way, this white pizza topping works beautifully with both styles.
How To Make Pizza With Zucchini, Prosciutto, And Asparagus
Prepare your chosen dough and preheat the oven to its highest temperature. Roll or stretch the dough into two large pizzas or keep it whole for one extra-large pie. Dust the baking tray with semolina, flour or polenta to prevent sticking and to help create a crispy bottom crust.
Spread a mixture of ricotta and lemon zest over each base, season lightly with salt, then arrange thin zucchini ribbons and sliced asparagus over the ricotta. A light drizzle of olive oil keeps the vegetables from drying out while baking. Bake for 10–15 minutes until the crust is golden and the vegetables are just beginning to brown.
Remove the pizza from the oven and immediately top with torn buffalo mozzarella, a few slices of prosciutto, a handful of peas, and a scattering of fresh basil and mint leaves. Tear or roughly chop the herbs for the best texture. Serve hot and enjoy.
Ingredients
- Pizza dough (traditional or instant no-rise dough)
- 1 large zucchini, cut into thin ribbons
- 6 asparagus spears, sliced
- Small handful of peas (about 1/4 cup)
- 400 g (14 oz) ricotta
- Lemon zest from half a lemon
- 8 slices prosciutto
- 1 ball buffalo mozzarella
- Small handful fresh basil
- Small handful fresh mint
- Olive oil
- Salt
- Semolina flour, regular flour or polenta for dusting
Instructions
- Prepare pizza dough according to your preferred method. Preheat the oven to the highest temperature you can safely use.
- Dust a baking tray with semolina, regular flour or polenta. Roll out the dough and place it on the tray. Repeat for the second pizza if making two.
- Mix the ricotta with lemon zest and a pinch of salt until smooth. Spread half of the ricotta mixture over each base.
- Arrange zucchini ribbons and sliced asparagus evenly over the ricotta. Drizzle lightly with olive oil.
- Bake for 10–15 minutes until the base is crisp and toppings are lightly browned.
- Remove from the oven. Top each pizza with torn buffalo mozzarella, slices of prosciutto, peas, and a generous handful of basil and mint. Serve immediately.
Tips For This White Pizza
- Use a vegetable peeler or mandoline to slice zucchini into thin ribbons so they cook evenly on the pizza.
- Choose high-quality prosciutto and buffalo mozzarella for the best flavor — these ingredients shine when used simply.
- Dust the tray with semolina for a crisp underside; regular flour or polenta also work well.
- Make sure the oven is thoroughly preheated and as hot as possible for a crisp crust.
- Make dough ahead and freeze for a quick meal later, or use a fast no-rise dough when time is tight.
Notes
Nutritional information is an approximation. This recipe pairs well with a simple green salad and a chilled glass of your preferred beverage. The bright lemon in the ricotta lifts the savory prosciutto and the sweetness of spring vegetables.
Other Pizza Ideas
- Pizza with sausage and red pepper sauce
- Anchovy pizza with capers
- Basil pesto pizza with mozzarella and roasted tomatoes
- Quattro Stagioni (four seasons) pizza
- Mini sausage pizzas with pear and gorgonzola
Nutrition (per serving – approximate)
Calories: 781 kcal | Carbohydrates: 6 g | Protein: 19 g | Fat: 25 g | Saturated Fat: 13 g | Sodium: 296 mg | Potassium: 328 mg
If you try this spring white pizza with zucchini, prosciutto and asparagus, rate the recipe and leave a comment describing how it turned out. I love hearing which toppings you prefer and how you adapt recipes for weeknight cooking.