End of the season green tomatoes need to be rebranded. Just because they aren’t colorful doesn’t mean that they aren’t absolutely full of flavor. Adding a touch of seasoning isn’t essential, but a little sugar coaxes the fruit.

WARNING: The first bite is going to be surprising and delicious. You’ll probably want a second bite pretty dang quick. Tomatoes maintain heat for QUITE a while. If you are feeding kids or hungry people, let these pizzas take their time getting to the table.

Makes: this recipe is for 1 8″ round and serves 1 well or 2 as a snack
Keeps: serve and eat immediately
Time (with prepared dough): 45 minutes

8 oz green tomatoes, sliced
1/8 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
1 4 oz ball of pumpkin dough
2 oz cheese (we use sharp cheddar)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Heat the oven to 400°
Lightly oil the tomatoes
Sprinkle tomato slices with sugar, salt, pepper
Place on a skillet and par bake for 8 minutes

Roll out the dough and place on a greased pan
Bake for 4 minutes

Assemble the pizza with tomatoes down first, then cheese. Bake for 25 minutes.
Garnish as you see fit. We used watercress because we have watercress, arugula works well too.

The corn meal on the bottom of pizza pan makes a huge difference in the way the dough bakes and prevents it from sticking.

The acidity of the green tomatoes makes this a white wine pizza. Muscadet should do just fine. But a Vino Verde works too.