Cook the Book: Zucchini and Genoa Salami Deep Dish Pizza

Zucchini and Genoa Salami Deep Dish Pizza

2 tablespoons olive oil
2 zucchini, roughly chopped
2 summer squash, roughly chopped
1/2teaspoon salt
1/2teaspoon pepper
1 cup grated Parmesan cheese
1 pound Genoa salami, cut in medium-thick slices
1 cup mozzarella cheese, grated
2 cups whole milk ricotta cheese

1 Crusty Peasant Bread dough recipe.  You can also use the pre-made bread dough you can find in most grocery stores – you’ll need 2 bags.

Olive oil to brush over the crust
Dried basil, Italian seasoning, oregano – whatever you like – to sprinkle on the crust

Oil a 9 x 13-inch baking pan. Heat the olive oil in a large sauté pan over medium-high heat. Add the zucchini, summer squash, salt and pepper. Sauté until tender. Divide the dough roughly in half; make one part slightly larger than the other. Either roll or use your hands to stretch the larger piece until it’s big enough to overlap over the sides of the baking pan by about 1 inchSpread half of the Parmesan cheese evenly over the dough. Add layers (in order) of half each of the salami, mozzarella, ricotta, zucchini and summer squash.  When you transfer the squash to the pizza, use a slotted spoon to drain the excess liquid.  Repeat. Stretch the remaining half of the dough out enough to overlap the top of the pan, then pinch the two layers of dough together neatly. Brush the crust with the olive oil and sprinkle with the herbs. Preheat oven to 350°. Let the pizza rest and rise for 30 minutes, then bake until golden brown (about an hour).  Cool 15 minutes before cutting and serving.

Serves 8-12.