Summer Pizza With Salami Zucchini And Tomatoes Recipes
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?
Provided by Team Ideas24
Categories Snack
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 541 calories, Carbohydrate 18 grams carbohydrates, Fat 20 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, ServingSize 1
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
Where I grew up, the only acceptable pizza was a deep-dish Chicago-style cheese fest. I didn't achieve true pizza nirvana until I moved to New York, home of thin-crust pies scattered with farmers' market loot at places like Roberta's in Brooklyn and Milkflower in Queens --meccas for family meetups with friends. We've since moved to another thin-crust pizza wasteland (except for glorious summer evenings at Westwind Orchard), but we still crave a pizza-night kind of affair: inexpensive, casual hangouts with friends that leave everyone satisfied, but not stuffed. The solution: making pizza at home. I'm no pizza wizard, so I embraced the deep-dish (or grandma-style) pie of my youth, only sexier (with nowhere near as much cheese). For the adults, this spicy, fennel and spicy sausage moment wins raves. A simpler cheese and broccoli version keeps small people happy -- and parents satisfied with the just-enough-vegetables vibe to let you kick back and feel you've done your job (use sweet Italian sausage only, and replace the fennel with broccoli, one for one).
Provided by Sarah Copeland
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
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.
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TOMATO, ZUCCHINI AND SALAMI PIZZA RECIPE - FOOD AND WINE
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- Grease a large bowl with olive oil. In a small bowl, whisk the water with the yeast and let stand until foamy, about 5 minutes. In another large bowl, whisk the flour with a large pinch of salt. Make a well in the center of the flour and pour in the yeast mixture and the 1 1/2 tablespoons of olive oil. Stir with a fork until the dough just starts to come together. Turn the dough out onto a generously floured work surface and knead until very smooth, about 5 minutes. Transfer the dough to the greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
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- Preheat the oven to 450° for at least 30 minutes. Grease a large rimmed baking sheet. Cut the pizza dough into 2 pieces. On a lightly floured work surface, roll or stretch out 1 piece of the dough to a 12-inch round; transfer to the prepared baking sheet. Spread half of the sauce over the dough and top with half of the cheese, salami, zucchini and tomatoes. Season with salt and pepper. Bake the pizza for 15 to 18 minutes, until the crust is browned. Garnish with dried oregano and a drizzle of olive oil. Repeat with the remaining dough and toppings. Serve hot.
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