Contents
Summer Pizza with Salami, Zucchini, and Tomatoes
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Ingredients
- 2 lb. store-bought pizza dough, room temperature
- 2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler
- 1 medium shallot, finely chopped
- 1 pint grape tomatoes, halved
- 2 cups whole-milk fresh ricotta (about 1 lb.)
- 1 cup basil leaves
- 5 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. red wine vinegar
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 4 oz. thinly sliced soppressata
Instructions
1. Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15–18 minutes.
2. Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)
3. Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.
4. Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 541Total Fat 20gCarbohydrates 18gFiber 7gProtein 18g
