Best 2 Green Tomato Pizza Recipes

Calling all pizza lovers! Get ready to tantalize your taste buds with this explosion of flavors - the Green Tomato Pizza. This unique pizza pairs the tangy sharpness of green tomatoes with a medley of savory ingredients, resulting in a taste experience that will leave you craving for more. This recipe, along with the variations provided, offers a culinary journey through a world of green tomato pizzas, each bursting with distinctive flavors. Prepare to be amazed as you discover the delightful combinations of green tomatoes, pesto, mozzarella, and Parmesan in the Classic Green Tomato Pizza. Embark on a spicy adventure with the Green Tomato Pizza with Spicy Sausage, where the kick of sausage blends harmoniously with the tangy tomatoes. Craving a vegetarian delight? The Green Tomato and Goat Cheese Pizza awaits you, showcasing a perfect balance of tangy and creamy flavors.

But that's not all! This article presents a treasure trove of green tomato pizza recipes, each offering a unique twist on this culinary masterpiece. Discover the Green Tomato Pizza with Arugula and Prosciutto, where the peppery arugula and salty prosciutto dance together on a bed of green tomato sauce. Experience the burst of freshness in the Green Tomato Pizza with Corn and Avocado, where the sweetness of corn and the creaminess of avocado complement the tangy tomatoes. And for those who love a smoky touch, the Green Tomato Pizza with Smoked Salmon is an absolute must-try. Dive into this delectable journey and let your taste buds rejoice in the symphony of flavors that green tomato pizzas have to offer!

Let's cook with our recipes!

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

Puree all the ingredients to form a sauce.
Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

GREEN TOMATO PIZZA

Green Tomato Pizza image

Provided by Mark Bittman

Categories dinner, easy, pizza and calzones, main course

Time 40m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 5

Ingredients

2 large or 4 small green tomatoes
Coarse salt
Pizza dough (see recipe)
1 cup freshly grated Parmesan
1/2 cup coarsely chopped or torn basil

Steps:

Preheat oven to 500 degrees.
Thinly slice tomatoes, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.
Top pizza rounds with tomato slices and Parmesan. Bake about 10 minutes, or until nearly done. Sprinkle with basil and cook until done.

Tips:

- To prevent the pizza dough from sticking to your hands, lightly grease them with olive oil or cooking spray before handling the dough. - If you don't have parchment paper, you can grease a baking sheet and use that instead. - For a crispier crust, bake the pizza on a pizza stone or baking steel. - If you don't have a pizza peel, you can use a large spatula or even a cutting board to transfer the pizza to the baking sheet or pizza stone. - Be careful not to overload the pizza with toppings, as this can make it soggy. - If you are using fresh mozzarella cheese, be sure to pat it dry before using it on the pizza, as excess moisture can make the pizza soggy. - For a more flavorful pizza, use a variety of toppings, such as different cheeses, meats, vegetables, and herbs. - Experiment with different types of pizza dough, such as whole wheat, sourdough, or gluten-free dough.

Conclusion:

Green tomato pizza is a delicious and unique way to use up green tomatoes from your garden. The tangy flavor of the green tomatoes pairs perfectly with the rich flavor of the cheese and the crispy crust. This pizza is sure to be a hit with your family and friends.