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Summer Pizza with Salami, Zucchini, and Tomatoes

Name: Summer Pizza with Salami, Zucchini, and Tomatoes
Ingredients: 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; 5 Tbsp. extra-virgin olive oil, divided2 lb. store-bought pizza dough, room temperature2 cups whole-milk fresh ricotta (about 1 lb.)1 1/2 tsp. kosher salt, divided1 tsp. freshly ground black pepper, divided4 oz. thinly sliced soppressata1 medium shallot, finely chopped2 Tbsp. red wine vinegar2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler1 pint grape tomatoes, halved1 cup basil leaves

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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
5 Tbsp. extra-virgin olive oil, divided2 lb. store-bought pizza dough, room temperature2 cups whole-milk fresh ricotta (about 1 lb.)1 1/2 tsp. kosher salt, divided1 tsp. freshly ground black pepper, divided4 oz. thinly sliced soppressata1 medium shallot, finely chopped2 Tbsp. red wine vinegar2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler1 pint grape tomatoes, halved1 cup basil leaves