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INGREDIENTS

1 pkg. Round & Thin Pizza Crust
10 oz. fresh asparagus
3/4 cup shredded cheddar or Fontina cheese
1 1/2 cup cherry tomatoes, halved
5 oz. cooked ham, cubed
Fresh chopped chives and lemon zest for garnish

Spiced Hollandaise Sauce:
4 egg yolks
1 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
1/2 tsp. cayenne chili powder
1 dash Worcestershire sauce
Pinch salt and white pepper as needed

STEPS

  1. For Hollandaise Sauce: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume (you might want to use a mixer). Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened.

  2. Preheat oven to 425°F.

  3. Trim asparagus and place in microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap. Cook 1-2 minutes until crisp-tender and drain.

  4. Unroll refrigerated Round & Thin Pizza Crust on enclosed parchment paper and place on a baking sheet. Sprinkle pizza dough crust with half the cheese.

  5. Top with asparagus, tomatoes, ham, and remaining cheese. Bake 15 minutes or until crust is crispy golden brown. Serve with spicy hollandaise for drizzling.

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