Green Tomato Pizza

Tomato season in the high desert is limited, so we usually have green tomatoes near the end of growing season. 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
2 large green tomatoes or equivalent sliced thin
15 slices stick pepperoni (or equivalent sliced thin)
½ large red onion sliced thin and halved
1 large jalapeno sliced
⅓ cup apple cider vinegar
¼ cup organic raw cane sugar
⅓ 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

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 °F 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, 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 12-14 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.