Best 3 Summer Pizza With Salami Zucchini And Tomatoes Recipes

SUMMER PIZZA WITH SALAMI, ZUCCHINI, AND TOMATOES

Steps:

• 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.

SUMMER PIZZA WITH SALAMI, ZUCCHINI, AND TOMATOES

Steps:

• 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.
• 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.)
• 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.
• 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.

SPRING ONION AND SALAMI SHEET-PAN PIZZA

Steps:

• For the all-purpose red sauce: Pulse the tomatoes, anchovies (if using), garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with red pepper flakes (if using), salt, and pepper. Makes 8 servings.
• For the pizza: Position a rack in the lower third of the oven and preheat to 525 degrees F (275 degrees C). If your oven only goes to 500 degrees F (260 degrees C), that's fine.
• Coat a 13-by-18-inch (33-by-46-centimeter) baking sheet with the oil. Gently stretch the two balls of dough into an even layer, to reach into all four corners of the baking sheet, taking your time to stretch evenly with the seam meeting in the middle. Press the seam together to make one large sheet of dough. Spoon the tomato sauce evenly over the top, sprinkle with the mozzarella, and top with salami, spring onion, fennel seeds (if using), and Parmesan.
• Bake until crisp and brown on the bottom and around the edges, about 25 minutes. Remove from the oven and sprinkle with flaky salt. Top with the greens and drizzle lightly with more oil. Serve warm.