Green Tomato Pizza Food

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FRIED GREEN TOMATO PIZZA AND MARCELLA HAZAN'S PIZZA DOUGH RECIPE



Fried Green Tomato Pizza and Marcella Hazan's Pizza Dough Recipe image

Taking a little extra time with your pizza dough yields great results! Adapted from Marcella Hazan's Essentials of Classic Italian Cooking.

Provided by Priscilla

Categories     Main     Snack     Vegetarian

Time 3h45m

Number Of Ingredients 12

1 1/2 t. active dry yeast
1 cup luke warm water (divided into 1/4 cups)
3 1/4 cups unbleached flour (I used 3 cups, divided into 3 one measure cups)
Extra virgin olive oil (1 tablespoon for dough, 1 teaspoon for bowl and some for finished product)
1/2 T salt
Pizza stone (or paddle if using oven (or cast iron griddle for grill))
2 small green tomatoes (sliced and fried (see directions below))
2 heirloom tomatoes (sliced)
1 ½ cup asiago cheese
toasted pepitas (about ¼ cup)
kernels from 1 ear roasted corn*
1 roasted red hot cherry pepper (seeded and diced)

Steps:

  • Dissolve yeast into 1/4 cup of warm water in large bowl, 10 minutes or less.
  • Add one cup flour. Stir with wooden spoon
  • Add in olive oil, salt, 1/4 cup water. Stir.
  • Add one cup flour. Stir.
  • Add 1/4 cup water. Stir.
  • Add one cup flour Stir.
  • Hold back on water and flour, adding as needed. I added water, but did not add the last 1/4 cup of flour. Stir. Dough should be manageable, but not sticky. At this point you can knead by hand for 10 minutes or place in your kitchen aid type mixer with dough hook for about 5 minutes.
  • Place in oiled bowl. Cover and set in warm place for three hours. Dough cooks and tastes best when chilled overnight. Take out and bring to room temperature. Divide the dough in half and roll out, using cornmeal so that it doesn't stick.
  • If you can manage it, give it a toss in the air several times to stretch the dough properly. I use a rolling motion with my hands to stretch the dough because I've never perfected throwing it in the air.

GREEN TOMATO AND CHEDDAR PIZZA



Green Tomato and Cheddar Pizza image

Prepared pizza dough is suppler at room temperature than when chilled, but also a bit stickier. Working on an oiled piece of foil solves the problem, and allows you to easily flip the dough onto the grill. Make sure you grill your tomatoes until tender and cooked through: Super-green ones take a bit of time to soften up while those turning toward yellow or just beginning to blush will get soft and juicy pretty quickly. If you have some bacon on hand, grill it up and crumble it over the tomatoes before the last layer of cheese goes on.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

1/3 cup olive oil
6 medium to large green tomatoes (about 3 pounds)
12 scallions
Kosher salt
1 pound store-bought pizza dough, at cool room temperature
8 ounces sharp white Cheddar, grated (about 2 /12 cups)

Steps:

  • Preheat an indoor or outdoor grill to medium heat. Put the olive oil in a small bowl or measuring cup. Slice the tomatoes 1/4 inch thick and spread them on a baking sheet or large tray. Put the scallions on the baking sheet. Brush everything on both sides with oil and season with salt over the top.
  • Grill the tomatoes, seasoned-side down, until they develop dark grill marks, 3 to 5 minutes. Flip, brush with more oil, season again and cook until charred and tender when pierced with the tip of a paring knife, another 3 to 5 minutes. Put the scallions on the grill and grill, flipping once, until charred in spots (don't overdo it) and tender when pierced in the white part, about 3 minutes per side. Remove the tomatoes and set aside. Remove the scallions and coarsely chop.
  • While the tomatoes and scallions are grilling, shape the dough. Oil two 12- by 15-inch pieces of foil. Halve the pizza dough. Drape one half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, so that it makes a rough oblong. Then put it on the oiled foil and press, pull and push gently until it is very thin, and measures about 9 by 12 inches. Be sure to get the edges thin too, or they won't cook through on the grill. Repeat with the second piece.
  • Brush the dough with olive oil. Brush the grill grate with olive oil. Leaving the dough on the foil, flip them top-side-down onto the grill and peel the foil off. Cook until the dough just comes up from the grill without sticking, about 3 minutes, and then flip. Scatter a handful of cheese and then half of the tomatoes and scallions over each pizza. Top with the rest of the cheese. Cover the grill and cook, about 6 minutes. Give the pizzas a 45-degree turn, cover and cook until the bottoms are deep golden brown, the cheese is bubbling and the dough is cooked through, another 6 minutes. Transfer to a cutting board and serve.

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

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.

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  • 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.
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