Summer Pizza With Salami Zucchini And Tomatoes Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Brush the pizza crust lightly with some oil on both sides and put on the prepared baking sheet. Top with the mozzarella, tomatoes, sausage and corn. Bake until the crust is golden and the cheese is melted, 8 to 10 minutes. Top with the scallion whites and basil, then drizzle with some oil.

Steps:

• Put in a bowl the flour and the baking powder.
• Add sugar, the salt, 1 tablespoon of olive oil.
• Add 2 cups of water and started to knead.
• If the dough will seem sticky, don't worry. Add more flour until it becomes smooth and homogeneous.
• Now give to the dough the shape of a ball and leave it into the bowl covered with transparent film.
• Put the dough in the oven closed and turned off.
• Take back the dough after about 4 hours, or anyway when it will become twice its volume.
• N.B. I usually prepare the dough in the evening and I pull it out of the oven the next day-.
• When the dough has doubled in volume, take some flour and detach it from the bowl.
• Started to manipulate the dough and divide into two equal parts.
• Form two balls this time, and put them in two different bowls covered with transparent film again, and again put in the oven to rise until they reach twice their volume.
• When the dough has doubled, take the compound obtained into a bowl and put it in a round baking pan (or square if you don't have round) and being to roll the dough directly into the pan, using your hands, until you have covered all the entire pan.
• Do the same with the other dough to obtain 2 pizzas.
• Now put 1 tablespoon of olive oil on the pizza and put 1 grated zucchini and cherry tomatoes cut into 4 pieces.
• Add the mozzarella cheese on top and put in the oven preheat to 375F for 15/18 minutes, and anyway until the colour will became gold and the cheese will melted.
• Remove from the oven and enjoy hot.
• Bonne apetit.

Steps:

• In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
• Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
• Remove from the heat and add the tomatoes and basil.
• Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
• Then top with cheese, if you wish, and bake according to the pizza crust directions.
• Enjoy!