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Green Tomato Pizza recipe in the Left Over Ranch Cookbook by Bob Johnson
Bob Johnson

Green Tomato Pizza

Tomato season in the high desert is short, so when green tomatoes appear at the end of the growing season they go straight onto a pizza! Combined with quick pickled onions and jalapeños, pepperoni, and creamy ricotta dollops, this is a uniquely satisfying seasonal pizza.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Quick Pickled Onions and Jalapeños
  • ½ large red onion sliced thin and halved
  • 1 large jalapeño sliced
  • 1/3 cup apple cider vinegar
  • ¼ cup organic raw cane sugar
  • 1/3 cup water
Pizza
  • 12 oz pizza dough homemade or store bought
  • 2 large green tomatoes sliced thin
  • 15 slices stick pepperoni or deli style equivalent
  • 1 oz Romano cheese freshly grated
  • 1 oz Parmesan cheese freshly grated
  • 5-8 dollops ricotta cheese
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp pepper flakes
  • semolina flour for dusting

Equipment

  • Pizza steel, stone or cast iron pizza pan
  • Pizza peel
  • Medium bowl for pickling

Method
 

  1. Quick pickle the onions and jalapeños. Whisk the apple cider vinegar, sugar, and water together until the sugar dissolves. Add the sliced red onions and jalapeños and let stand for 30-60 minutes, stirring several times. Drain before using on the pizza.
  2. Prepare the oven and dough. Heat oven to 450°F with the pizza steel or stone inside. Allow to heat for 20-30 minutes — essential for a crispy crust. Roll out the dough to approximately 13 inches, shape to fit the peel, and place on a pizza peel dusted generously with semolina flour.
  3. Top the pizza. Spread the drained pickled onions and jalapeños across the dough first, then add the pepperoni slices, followed by the green tomato slices. Sprinkle with salt, pepper, and pepper flakes, then add the Parmesan and Romano. Finish with dollops of ricotta evenly distributed across the top.
  4. Bake. Slide the pizza onto the hot steel or stone and bake for 12-14 minutes, rotating 90 degrees a couple of times as it cooks, until the cheese begins to brown on top.
  5. Rest and serve. Remove from the oven and allow to rest for several minutes. Cut into pieces and serve.

Notes

Green tomatoes have a wonderful tartness that pairs beautifully with the tangy pickled onions and jalapeños, this pizza is a perfect end of season celebration. Spanish chorizo makes an excellent substitute for pepperoni if you have it on hand. For a shortcut use our Pickled Onions and Jalapeños made ahead of time.
For the dough, store bought works perfectly or try  Chef Rider's Easy Homemade Pizza Dough from AllRecipes. This recipe appears in the Pizza and Pasta chapter of the Left Over Ranch Cookbook.