Fall: It's that time of the year when you start heading back to your soup and stew standby recipes.
But for Melissa and me, it's also a time for another standby food: Pizza.
Coincidentally, we had a table full of green tomatoes, sprawled out on newspaper, slowly turning red. So we scooped up a couple of those and paired them with some lime basil pesto we made from our lime basil plant in the garden this summer. Add to that some slices of fresh mozzarella and we knew we had a contender for a great fall pizza.
(Keep in mind that the pizza dough recipe we link to yields enough dough for 2 pizzas. If you want only 1, cut it in half.)
Green Tomato Pizza
1 pizza dough
1 tablespoon olive oil
2 tablespoons lime basil pesto
4 to 6 ounces fresh mozzarella cheese, sliced
1 to 2 medium green tomatoes, sliced
1. Make the pizza dough, allowing a couple of hours for the dough to rise.
2. Preheat oven to 500 degrees.
3. On a baking pan (or cookie sheet), toss on cornmeal liberally. Put dough on pan, slowly stretching it to the confines of the pan, or about 11 inches by 16 inches.
4. Drizzle olive oil along the edges of the dough, using your hands or a brush to coat it more fully.
5. Spread lime basil pesto (or pesto of your choosing) on the dough. Add slices of mozzarella and then green tomatoes.
6. Bake for 10 minutes.
Do you have green tomatoes from your garden? What are you making with them?