Tangy late-season green tomatoes make an unexpected and delicious pizza topping. This recipe layers very thin slices of green tomato over a homemade pizza crust, brushed with garlic-infused olive oil and topped with mozzarella. You can add ripe tomato slices, cherry tomatoes, or olives for extra color and contrast. The dough is shown made in a stand mixer, but you can mix and knead by hand or use a bread machine.
What You’ll Like About This Dish
A smart use for green tomatoes. Ideal for end-of-season tomatoes that didn’t ripen on the vine.
Bright, balanced flavor. The tomatoes’ tartness cuts through the richness of the cheese and olive oil.
Few, fresh ingredients. Garlic-infused oil, mozzarella, and tomatoes let the produce shine.
Quick to assemble. Once the dough has risen, the pizza comes together in minutes.
Ingredient Notes
- Green tomatoes: Pick firm, underripe tomatoes and slice them very thin so they soften evenly during baking.
- Garlic: Gently warmed in oil to perfume the crust without the harsh bite of raw garlic.
- Olive oil: Acts as the sauce, adding richness and helping the crust crisp.
- Mozzarella: Freshly shredded or thin-sliced mozzarella melts best and gives a clean, milky flavor.
- Pizza dough: Homemade dough yields the best texture, but store-bought dough is a convenient shortcut.
Steps to Make Green Tomato Pizza
- Prepare the pizza dough and let it rise until doubled.
- Warm olive oil with garlic over low heat to infuse the oil; do not brown the garlic.
- Roll or pat the dough into the desired shape and thickness on a floured surface.
- Brush the dough generously with the garlic-infused oil.
- Arrange thinly sliced green tomatoes in an overlapping pattern across the dough.
- Season with kosher salt and coarsely ground black pepper, then scatter mozzarella evenly.
- Bake in a preheated oven until the crust is golden and the cheese is melted and lightly browned.
Tips
- Slice green tomatoes as thinly as possible (about 1/8 inch) for even cooking and a tender bite.
- If tomatoes are very tart, a light sprinkle of sugar evens the flavor without overpowering it.
- Preheat a baking sheet or pizza stone to achieve a crisper bottom crust.
- Blot very juicy tomato slices with paper towel to reduce excess moisture and prevent a soggy crust.
Recipe Variations
- Spicy version — Add crushed red pepper flakes to the garlic oil or sprinkle them over the pizza before baking.
- Herb finish — Scatter fresh basil, thyme, or oregano on the pizza after baking for brightness.
- Cheese swap — Use fontina, provolone, or a blend of mozzarella and grated Parmesan for a different flavor profile.
- White pizza — Add dollops of ricotta before baking for a creamy contrast to the tangy tomatoes.
- Green tomato + bacon — Top with crisp cooked bacon pieces for a smoky, salty contrast.
Serving Suggestions
- Serve alongside a simple green salad or Caesar for a light, balanced meal.
- Pair with tomato or vegetable soup on cooler evenings for comforting contrast.
- Finish with an extra drizzle of garlic oil after baking to boost richness.
- Cut into small squares for appetizers or party platters.
- Balance the tartness with a fresh fruit or a light dessert.
How to Store
Refrigerate: Place leftover slices in an airtight container for up to 3 days.
Reheat: Warm in a 375°F oven or toaster oven until the crust crisps and the cheese remelts.
Freeze: Wrap slices tightly and freeze up to 1 month; reheat from frozen for best texture.
Green Tomato Pizza
Diana Rattray
4 servings
375
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15 mins
25 mins
1 hr
35 mins
Ingredients
Pizza Crust
- 2 cups bread flour, plus extra for dusting
- 3/4 tsp fine salt
- 1/2 tsp sugar
- 1 tsp active dry yeast
- 3/4 cup warm water (about 105°F to 110°F), divided
- 4 tsp olive oil, plus more for greasing bowl and pan
Toppings
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 medium green tomatoes, sliced very thin (about 1/8-inch)
- Coarsely ground black pepper, to taste
- Kosher salt, to taste
- Mozzarella cheese, about 2 ounces or as desired
Recommended Equipment
- Pizza pan or baking sheet
- Mixing bowls
Instructions
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In the bowl of a stand mixer, combine the bread flour with the salt and sugar.
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In a small bowl or measuring cup, sprinkle the yeast over 1/2 cup warm water and let it soften and foam. Add 4 teaspoons olive oil and the remaining 1/4 cup water, then add the yeast mixture to the dry ingredients. Stir with the paddle until moistened, then switch to the dough hook and mix about 2 minutes.
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Oil a large bowl, transfer the dough, and turn to coat with oil. Cover and let rise in a warm, draft-free spot for 1 to 1 1/4 hours, until doubled.
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Meanwhile, warm the 3 tablespoons olive oil with the minced garlic over low heat until aromatic. Do not brown the garlic. Remove from heat and set aside.
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Preheat the oven to 400°F.
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Turn the dough onto a floured surface, sprinkle a little flour on top, and pat or roll to a 1/4 to 1/2-inch thickness, depending on your pan. Transfer to a lightly oiled pizza pan or baking sheet.
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Brush the dough generously with the garlic oil. Arrange the thin green tomato slices in an overlapping pattern, season with kosher salt and coarsely ground black pepper, and scatter the mozzarella over the top.
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Bake in the preheated oven for 20 to 25 minutes, or until the crust is lightly browned and the cheese is melted.
Nutrition
Disclaimer:
Nutrition information is an estimate from a third-party tool and may vary with ingredients, brands, and portion sizes.
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