This Asparagus & Prosciutto with Truffle Oil Pizza is pure luxury on a crust. Creamy white sauce sets the stage for tender, blanched asparagus spears, while crispy prosciutto adds the perfect salty crunch. To finish, a drizzle of aromatic white truffle oil elevates every bite into an indulgent, restaurant-quality experience.
It’s an ideal pizza for dinner parties, special occasions, or whenever you want to treat yourself to something gourmet without leaving your kitchen. Inspired by Italian flavors and modern food trends, this recipe balances elegance with simplicity, ensuring even beginner home cooks can master it.
Equipment
Ingredients
- 1 ball pizza dough about 12–14 inches
- 1/2 cup white sauce béchamel or alfredo style
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 6 –8 fresh asparagus spears blanched and cut into halves
- 4 slices prosciutto baked or pan-crisped
- 1 tbsp white truffle oil
- 1 tsp olive oil for brushing dough
- Freshly cracked black pepper to taste
- Pinch of sea salt optional
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Brush the dough lightly with olive oil.
- Spread an even layer of white sauce over the base, leaving a 1-inch border for the crust.
- Sprinkle mozzarella and parmesan cheeses evenly on top.
- Arrange blanched asparagus spears across the pizza in a criss-cross pattern.
- Break crispy prosciutto into pieces and scatter them evenly.
- Transfer the pizza to the preheated stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven, then drizzle with white truffle oil while hot.
- Finish with freshly cracked black pepper and a sprinkle of sea salt if desired. Slice and serve immediately.
Notes
- Cheese Swap: Try fontina or taleggio instead of mozzarella for extra richness.
- Truffle Oil Tip: Use sparingly—truffle oil is very aromatic and can overpower the pizza.
- Make Ahead: Blanch asparagus and crisp prosciutto a day before for faster assembly.
- Pairing Suggestion: Serve with a crisp Sauvignon Blanc or a sparkling prosecco for the ultimate gourmet night in.
FAQ ?
Q1: Can I make this pizza without truffle oil?
Yes! While truffle oil adds a luxurious flavor, you can substitute it with garlic-infused olive oil for a more budget-friendly option.
Q2: Should I cook asparagus before putting it on pizza?
Blanching asparagus before baking helps it cook evenly and maintain its bright green color without drying out.
Q3: Can I use green sauce instead of white sauce?
Absolutely. A light pesto base works beautifully with asparagus and prosciutto if you prefer a herbal flavor.
Q4: Is prosciutto safe to bake?
Yes. Baking prosciutto makes it crispy, almost like bacon, but lighter and more delicate.
Q5: What other toppings pair well with asparagus and prosciutto?
Shaved parmesan, roasted garlic, caramelized onions, or a sprinkle of red pepper flakes for mild heat all work well.
Q6: What’s the best way to reheat leftover pizza?
Use a cast iron skillet or oven at 375°F for 5–7 minutes. Avoid microwaving, as it softens the crust.
Q7: Can I make this gluten-free?
Yes, simply swap the pizza dough for a gluten-free crust. The toppings remain naturally gluten-free.
