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Green Tomato Pizza

Green Tomato Pizza


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Will Budiaman

Green Tomato Pizza

Little nuggets of blue cheese yield bursts of flavor that go nicely with the green tomatoes. I used a lovely blue from Vermont.

See all pizza recipes.

Click here to see Green Tomatoes for Everyone.

Ingredients

  • One 9-ounce ball frozen whole-wheat pizza dough, thawed
  • All-purpose flour, for rolling the dough
  • 3 Tablespoons tomato sauce*
  • Four 1/4-inch-thick slices unsalted mozzarella
  • Four 1/4-inch-thick slices green tomato
  • 1 Tablespoon crumbled blue cheese
  • Handful of basil leaves, torn

Recipe Summary

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • ¼ cup chopped fresh basil
  • 2 ¼ teaspoons lemon juice
  • 1 ½ teaspoons dried oregano
  • ground black pepper to taste
  • 1 (14 ounce) package refrigerated pizza crust
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella cheese
  • 1 large tomato, thinly sliced
  • ⅓ cup seasoned bread crumbs
  • 1 cup shredded mozzarella cheese
  • ¾ cup crumbled feta cheese

Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.

Heat 1 tablespoon olive oil in a large skillet cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.

Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.

Press tomato slices into seasoned bread crumbs until coated arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.

Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.


Fried Green Tomato Pizza with Marcella Hazan’s Pizza Dough

When people ask me what is my favorite food, I&rsquove never been able to give them a straight answer because I love variety and the unique flavors of so many cuisines. But, if I HAD to pick a favorite, pizza is certainly at the top of the list, so I was really pleased when Natasha and Lazaro announced that pizza was the theme for August&rsquos Five Star Challenge.

The true origin of pizza differs depending on the source and whether you&rsquore talking about the etymology of the word &ldquopizza&rdquo (Latin), or what culture was the first to start adding toppings to flavor bread (Middle East and Mediterranean), or who invented the edible plate (Greeks). Generally, its agreed that pizza, as we know it, came from humble beginnings a Galette flat bread with a red sauce, it was a dish of the poor people and sold in the streets of Naples, Italy in the 16th century. Later, after tomatoes were brought to Europe by explorers from the Americas, the sauce was made from oil and tomatoes.

Origins aside, pizza has evolved to gourmet status with a place on the menu of many a fine dining establishment. The pizza&rsquos appeal transcends borders and its versatility knows no bounds &ndash you can have pizza for breakfast, lunch, dinner, and dessert now!

The pizza I created for this challenge speaks to my roots in the South (the S in SXSW ), my love of Southwestern flavors (the SW), and the bounty of tomatoes from our garden. This year we planted three varieties of tomatoes: Organic Beefsteak, Heirloom Black Krim, and Sweet Tangerine Hybrid and I used each one in this delicious vegetarian thin crust SXSW Pizza .


We&rsquove been having a problem with the Beefsteaks developing &ldquoblossom rot&rdquo, so have been picking them before they mature into their biggest, brightest, beautiful selves &ndash this is the variety I used for the fried green tomatoes. The Black Krim&rsquos have a dark maroon skin with red flesh, they grow to a medium-size which is perfect for bites of pizza, alternated with slices of the extra sweet, golden orange Sweet Tangerine Hybrid. With Marcella Hazan&rsquos dough recipe (thank you, Angela of Spinach Tiger), a sprinkling of aged Asiago cheese and the delightful crunch and Southwestern flavors of toasted pepitas and smoky roasted corn &ndash this was a garden fresh, gourmet pizza bursting with flavor that I think you&rsquoll love and that I&rsquoll be making again and and again.


Green Tomato Pizza with Onions and Cheddar

Are your tomato plants sagging with unripe tomatoes? Did you get a bag of green tomatoes in this week's CSA share? Never fear! Green tomato pizza is here!

I can't take full credit for this one. The inspiration came from this recipe by Jenny Rosenstrach, which I discovered while doing research for one of my other gigs. To be honest, if I weren't tasked with scouring the web for unripe tomatoes, I doubt green tomato pizza would have ever ended up in the official Thursday Night Pizza "toppings to try" notebook. But man am I glad it did.

Jenny's original recipe includes caramelized onions finished with a splash of balsamic, plus fresh mozzarella and Parmesan cheeses. To take my green tomato pizza to the next level, I opted for buttery caramelized onions sauced up with a little vegetable broth (balsamic adds more acid to already acidic tomatoes). I also swapped out the mozzarella and Parm and went all in with sharp cheddar, which undercuts the sweetness of the onions and plays nicely with the tanginess of the tomatoes.

Not only is the result easy on the eyes (those neon green tomatoes really pop!), but it's also a deliciously unexpected combination of sweet, jammy, acidic, and salty flavors. (And it's a fantastic way to use up those green tomatoes still hanging onto the vine when fall arrives.)

Looking for more late summer pizza recipes? Here are a few of my favorites:


Related Video

It would be hard to mess up this great pizza. I've made it as written and then experimented with different ingredients (chicken sausage, caramelized onions, ricotta cheese), and each time it has been delicious. I agree that doubling the olive oil mixture adds a lot.

Well made this last night for dinner, and it was good but could not grate the mozzarella so sliced it and it had alot of liquid when it baked , took longer than 15 mins more like 45, did not use a pre baked crust. but hubby loved it and the final taste was good

A no-fail, masterpizza! I use fresh mozzarella and double the garlic drizzle (it really makes the pizza). This is one recipe I come back to in my recipe box time and time again -- and every time it's delicious.

Very good and quick to make. Added some mushrooms and used spicy duck sausage.

I made this for a party and put the sausage on half, portobella mushrooms on the other. It was a great success!

This is a delicious and easy recipe-my favorite kind. I have and will make this again. Served with a green salad this makes a great casual meal.

I've made a version of this several times using sweet turkey sausage. I've added some red peppers, olives, anchovies, etc. I also increase the amounts of cheese and tomatoes. I treat the recipe like a framework to build a great meal, but follow the recipe assembly.

Very tasty. Just enough to make it out-of-the-ordinary. Unable to find duck sausages, I used a good brand of smoked and flavored chicken sausage. My family preferred spicier sausage to a plain smoked variety. Don't skimp on the garlic dressing - it makes all the difference!


Green Tomato Pizza

Last year we spent our Labor Day at Stony Creek Farm in the Catskills. It was a “farm-stay” getaway, the latest trend in agritourism where you get to harvest your own vegetables for dinner, collect freshly-laid, still-warm eggs right from a henhouse, then cook it all up on a wood-burning stove in your tented cabin. Because it was a Feather Down Farm (one of three in the US), we weren’t exactly roughing it — there was a bathroom in the cabin, there were clean, soft sheets, there were enclosed bunk beds for the girls that had little hearts carved into the doors. I wrote about it for the September issue of Whole Living (no specific link yet you’ll have to pick it up on the newsstand) if you are interested in learning more, but what I really wanted to tell you about here is the green tomato and caramelized onion pizza that the owners of the farm baked for us on “Pizza Night.” (Every Feather Down Farm has this ritual.) Almost a year later, the pizza, with its distinct sweet-and-sour freshness, was still at the top of my ever-growing mental checklist of “Things I Must Attempt to Replicate.” (Also on the list: Philip Roth’s Writing…book club tonight: American Pastoral!) We did it last weekend, and though we didn’t have an outdoor brick oven like they did at the farm, we had Jim Lahey’s no-fail pizza crust…which was just as mind-blowing.

Green Tomato and Caramelized Onion Pizza
If you don’t think the kids are going to go for green tomatoes, you can swap in red ones for “their side” of the pie.

3 3/4 cups flour
2 1/2 teaspoons instant or other active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cup room-temperature water

1 ball fresh mozzarella, sliced
2 green tomatoes, sliced
1 large onion, sliced and caramelized (Cook slices in olive oil on low heat for 15-30 minutes, adding the tiniest touch of balsamic at the end if you want it’s impossible to overcook them.)
Fresh Parmesan

In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff, not wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

Preheat oven to 500°F. Divide the pizza dough in two and shape each into flattened balls. Freeze one for later and stretch the other one out to fill an oiled, rimmed, rectangular cookie sheet (using your fingers and the heels of your hands).

Distribute mozzarella on the crust evenly, then top with onions and tomato slices. (Reserve a few tomato slices to add to pizza after it has been baked.) Bake for 15 minutes until crust looks crispy and golden and cheese is bubbly. Remove from oven, add the reserved tomatoes and some fresh Parmesan.


Pomodori Verdi – Green Tomato Sauce

I love working with green tomatoes since they are not very popular here on the west coast. Most farms and markets don’t pick them early. The majority enjoy waiting for their full red brightness and sweet flavor. I spied a Green tomato sauce that looked really good that I adapted by adding a bit of dried herbs and spices. The sauce was for a final recipe called Pomodori Verdi which was a spaghetti that used this sauce topped with 2 tablespoons freshly grated Parmigiano-Reggiano.

I was able to contact my local farm and request 5 lbs or so of green tomatoes. Julie who is the general manager had them waiting for me on the CSA share day and I was off to make this sauce.

You could change up the dried spices by using a combination including oregano or maybe rosemary as long as you use the same measurements as the recipe. I will be making the spaghetti for dinner tomorrow night and will post more information about the combination with the cheese and pasta. My husband and I tried the sauce in the pot with a bit of garlic bread and we both thought it was really tasty.


Green Tomato Pizza with Pesto and Feta

Friday nights are pizza nights around here, and I'm always looking to what vegetables are in season to add to our pizzas. After trying a fried green tomato sandwich with goat cheese at a local restaurant, I decided to throw some different cheeses on top of sliced green tomatoes and see if I could make a tasty vegetarian pizza. This one turned out well--the pesto complements the cheeses nicely and perks up the green tomatoes in a pleasing way.

September may make some folks think of All the Pumpkin Spice All the Time, but for me September means Green Tomato Season. While I've had a terrible year tomato-wise in my garden (more than made up for with terrific pickling cucumber and tomatillo harvests) I do have plenty of green tomatoes still on the vine.


Cooler nights mean that those tomatoes will ripen much slower than in the heat of summer . . . so why not make good use of green tomatoes? No matter if you grow them yourself, find them in your Community Supported Agriculture (CSA) farm share box, pick them up at the farmer's market or come home to a basket on your doorstep from an overwhelmed neighbor--get your mittens on some green tomatoes this month.

The main thing I make with green tomatoes is my Green Tomato Bacon Jam. It's a freezer jam, sweet and savory, and I think it is amazing mixed with ground meat for burgers. I put up several jars in the Fall and try and use the last one up mid-summer. I also like to make chili with green tomatoes, and have shared 2 recipes so far--one with beef and one with pork. Pork pairs pretty nicely with green tomatoes in my Cabin Casserole, too.

For all of my green tomato recipes, please check out my Green Tomato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?


Deep Dish Green Tomato & Goat Cheese Pizza

I think too many people think the only way to eat a green tomato is to fry it. Not me. Green tomatoes are a terrific vegetable to play with, and I like them so much I actually canned some last year. The year before I froze some--and I'm here to tell ya that either way (chopping & freezing or chopping & boiling water bath canning) you can put up green tomatoes and use them year round. Please try them--and not in 'fried green tomatoes' form, either, though the inspiration for the goat cheese in this pizza came from a grilled goat cheese and fried green tomato sandwich. I suppose fried green tomatoes are good for something after all.

Now, I'll have more to say about green tomatoes next week, when I get my Green Tomato Curry post up. In the meantime, I spent the past 36 hours canning 7 quarts of tomato sauce from the (red) paste tomatoes in my garden plus 14 pints of salsa from a tiny fraction of the canning tomatoes I bought from our Community Supported Agriculture (CSA) farm share. I also did this:

And between all the canning and all the walking, I'd rather just get this recipe up and go to bed.
It's a tasty pizza, and an easy spinoff of my How Not To Make Lou Malnati's Chicago Style Deep Dish Pizza method. [Got red tomatoes? Make that. Vegetarian? I'm working on it. I just love that disc of sausage too much to think of alternatives.]


  • 7 to 8 large green tomatoes
  • 2/3 cup fresh grated Parmesan cheese
  • 1 1/3 cups fine dry breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh parsley (chopped)
  • 3 tablespoons butter (cut into small pieces)

Preheat oven to 350 F. Butter a 2-quart baking dish or spray with nonstick cooking spray.

Peel the tomatoes and slice into rounds about 1/2- to 3/4-inch thick.

Combine the Parmesan cheese, breadcrumbs, salt, pepper, and parsley.

Arrange half of the tomatoes in the baking dish. Sprinkle half of the Parmesan mixture over the tomatoes. Top with the remaining tomato slices and sprinkle with the remaining Parmesan mixture.

Dot evenly with the butter.

Bake for 45 to 55 minutes, until tomatoes are tender, and the casserole is browned and bubbly.


Watch the video: Green Tomato Pizza I Kadhai Pizza (July 2022).


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