Summer Seasonal Tomato Medley Pizza

Preheat your oven to 425°F. Brush a rectangular rimmed baking pan with 1 Tbsp. olive oil. Gently stretch the pizza dough to a rectangle that will fit snugly in your prepared baking sheet, pressing dough into edges of pan. Brush dough with 1 Tbsp. olive oil, then bake until golden, about 16 minutes.

While the dough is cooking, whisk together the shallot, vinegar, 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Add tomatoes, stir and set aside to marinate.

Once you have removed the dough from the oven, mix ricotta, 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks well blended and fluffy.

Spread ricotta mixture over crust, leaving a crust border on all sides. Then, top with soppressata. Bake until the ricotta mixture is golden, and the edges of soppressata are curled up and crisp, about 15 minutes.

Gently remove tomatoes from the marinade and add to a large mixing bowl. Add zucchini, fresh basil and about one-third of the marinade and toss. Place the zucchini-tomato mixture on your pizza and drizzle remaining tomato marinade over the pizza. Serve immediately.