Ricotta and Prosciutto Pizza with STAUD’S Cocktail Asparagus

Give pizza night a pantry twist with cocktail asparagus, ricotta and prosciutto. The asparagus brings a sweet-and-sour accent to the creamy topping. Make the dough ahead, then gather everyone around the counter to shape and finish their pizzas.

Makes: 4 generous servings; dough rests 24–48 hours

Ingredients

• 1 kg flour
• 21 g fresh yeast
• 600 g water
• 20 g salt
• A splash of olive oil
• 250 g ricotta
• Juice of ½ lemon
• ¼ teaspoon white pepper and a pinch of salt
• 1 jar STAUD’S Cocktail Asparagus, drained
• 3–4 oil-packed sun-dried tomatoes
• A handful of olives
• Prosciutto, Grana Padano and basil, to finish

How to make it

1. Work yeast, flour and water into a dough. Knead in salt and oil, fold a few times, cover and refrigerate 24–48 hours.
2. Mix ricotta with lemon juice, pepper and salt.
3. Divide and stretch dough by hand. Spread each base with ricotta; add asparagus, olives and sliced tomatoes.
4. Cook on a preheated pizza stone in a hot grill for about 10–15 minutes, until the base cooks through.
5. Finish with prosciutto, shaved cheese and basil. Omit prosciutto for a meat-free option.

Shop this recipe

Staud's Cocktail Asparagus

Uses our 314 ml cocktail asparagus in place of the Marchfeld cocktail asparagus in STAUD’S original.

Visit the product page for current availability.

Adapted from STAUD’S Wien’s original recipe. European Deli’s version uses the product linked above.

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• Apricot Buchteln: Austrian Sweet Rolls with STAUD’S Preserves
• Raspberry Strudel with STAUD’S Raspberry Preserves
• Oat Scones with STAUD’S Strawberry Preserves