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:
- Pesto and Fresh Tomato Pizza
- Za'atar Eggplant Pizza with Tahini Sauce
- Roasted Tomato and Delicata Squash Pizza
- BBQ Bacon Pizza with Corn and Green Pepper
- Green Bean Pizza with Pesto and Blue Cheese
- BLT Pizza
- Ratatouille Pizza
Onion and Green Tomato Pizza
- Cutting board and knife
- Wooden spoon
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- 2 tablespoons unsalted butter
- 1 large yellow (sweet) onion, thinly sliced
- Kosher salt
- ¼ cup low-sodium vegetable broth
- 1 (14- to 16-ounce) ball pizza dough
- ⅓ to ½ pound green tomatoes, thinly sliced (2 medium or 6 to 10 small tomatoes)
- 4 to 6 ounces sharp white Cheddar cheese, shredded (you'll need 1 heaping cup)
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Melt the butter in a medium skillet over medium heat. Add the sliced onion and a big pinch of salt, and cook for 20 to 30 minutes, stirring every 5 minutes or so, until the onion is deep amber in color. (If the onion starts to look dry or burnt, reduce the heat to low.) Stir in the vegetable broth and cook for 1 or 2 more minutes, until most of the liquid has evaporated. Remove the skillet from the heat and let the onion cool slightly.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Use your hands to distribute the caramelized onion evenly all over the dough. Sprinkle on half of the cheese, arrange the tomato slices in a single layer on top, and finish with the remaining cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
- Let the pizza rest for a few minutes before slicing and serving.
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