Green Tomato Pizza

Background: Here in the high desert, our tomato plants have a relatively short growing season, so there’s usually a batch of green tomatoes near season’s end. They are great as fried green tomatoes, and some get pickled for use later, however using them in one of our favorite foods- pizza, really hits the mark, especially when combined with pickled onions and jalapenos.

Ingredients:

12 oz pizza dough homemade or store bought
½ tsp salt
½ tsp pepper
½ tsp pepper flakes
4 oz mozzarella chopped finely (divided)
2 large green tomatoes or equivalent sliced thin
15 slices stick pepperoni
1/2 large red onion sliced thin and halved
1 large jalapeno sliced and cored
1/3 cup apple cider vinegar
¼ cup organic raw cane sugar
1/3 cup water
1 oz. Romano cheese freshly grated
1 oz. Parmesan cheese freshly grated
1 tbsp olive oil (for 13” pizza)
5-8 dollops ricotta
Semolina flour for dusting

Steps:

Whisk the apple cider vinegar, sugar, and water together until the sugar dissolves, then add the sliced red onions and sliced jalapenos. Let stand for 30-60 minutes stirring several times before using.
Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, shape to fit the peel, then place on the peel (sprinkled with semolina). Heat oven to 450 and allow pizza steel (or stone) to heat for 20-30 minutes at this temperature (while preparing the pizza).
Spread the pickled onions and jalapenos on first, then add the pepperoni, followed by the green tomatoes, mozzarella, pepper flakes, parmesan, Romano and finally the ricotta. Spanish chorizo can be substituted for pepperoni.
Place the pizza on the pizza steel (or stone) and bake for about 14 minutes, turning 90 degrees a couple times as it cooks, until the top of the cheese begins to brown. Remove and allow to sit for several minutes, cut into pieces, and serve.
Our pizza dough recipe is in the “Basics” section and makes approximately 24 oz. of dough, enough for two 13” pizzas.