Summer Pizza with Salami, Zucchini, and Tomatoes Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

30 minutes
Total Time

50 minutes

It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?

Ingredients

6–8 servings

5 Tbsp. extra-virgin olive oil, divided

2 lb. store-bought pizza dough, room temperature

2 cups whole-milk fresh ricotta (about 1 lb.)

1 1/2 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

4 oz. thinly sliced soppressata

1 medium shallot, finely chopped

2 Tbsp. red wine vinegar

2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler

1 pint grape tomatoes, halved

1 cup basil leaves

Step 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.
Step 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.)
Step 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.
Step 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.

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Reviews (8)

与所有这些奇妙的成分,这应该be delicious, but it just wasn't my cup of tea.
- Cynthia J
- St. Paul, MN
- 9/6/2021
Not bad, but the zucchini had a lot of water in it, and it made the topping feel soggy. I tried to squeeze the water out, but then it just had a kind of beaten down look.
- sheepish
- Colorado
- 8/31/2019
This was a truly pleasant surprise. I've put off making it before, thinking it looked too weird, but decided to finally take the plunge and was well rewarded! The pizza itself is tasty, but the salad on top really makes it, and simultaneously makes one feel less guilty about having crispy bread smeared with cheese topped with salami for dinner. The salad is definitely the revelation: who knew that thinly sliced zucchini mixed with tomatoes, basil, oil & vinegar would be so delicious! I now vow to include more thinly sliced zucchinis in all of my salads. The only thing I changed was the pizza dough: made my own, spelt flour. Totally delicious, the whole family ate it up! Thanks for the wonderful pizza alternative!
- jennkdavis
- Bavaria, Germany
- 9/10/2018
Wonderful, simple combination. I added red pepper flakes to the crust after brushing with oil, which seemed to work well. I also used a finishing sea salt after dressing pizza. Great for small group.
- hummer.chris5250
- Charlotte, NC
- 8/14/2018
Loved this recipe! I used a cauliflower crust as my fiance is celiac. I will be making this recipe again and again, just as long as the summer keeps producing amazing zucchini and tomatoes!
- martha3118
- California
- 8/13/2018
Amazing, don't change a thing! Quite messy to cut/eat, but what's the fun in having pizza without a bit of a mess? Prep is easy, it comes together fast, and the leftovers are delicious. My boyfriend said he was "dreaming about it" all the next night.
- madjean
- Ottawa, ON
- 8/13/2018
Delicious!!
- cjakobsen
- 8/11/2018
This is a really refreshing summer meal. Made my own pizza dough and used chive/onion cream cheese instead of the ricotta mixture. Everything else was according to the recipe The whole family enjoyed it and asked for me to make it again.
- stekai
- OK
- 8/8/2018

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