Green Tomato Pizza
Here’s an excellent way to enjoy the end-of-the-season green tomatoes. The sliced green tomatoes are baked with mozzarella cheese and garlic on a homemade pizza crust.
Tangy, slightly sour late season green tomatoes make a fabulous pizza. This recipe uses sliced green tomatoes on a homemade pizza crust with a generous amount of garlic and mozzarella cheese. Add some sliced ripe tomatoes or sliced grape tomatoes and olives for extra color if you’d like.
I made the crust with a stand mixer, but it could just as easily be mixed and kneaded by hand or in the bread machine.
What You’ll Like About This Dish
A new way to use green tomatoes. Perfect for end-of-season garden tomatoes that never ripened.
Fresh, bright flavor. The tartness of the tomatoes balances the richness of the cheese and olive oil.
Simple ingredients. Just garlic, olive oil, cheese, and tomatoes—clean and flavorful.
Quick to assemble. Once the dough is ready, the pizza comes together fast.
Ingredient Notes
- Green tomatoes: Choose firm, underripe tomatoes; slice very thinly so they soften evenly while baking.
- Garlic: Infuses the olive oil with flavor without the sharpness of raw garlic.
- Olive oil: Acts as the base “sauce” and adds richness and crispness to the crust.
- Mozzarella cheese: Use freshly shredded or thin-sliced mozzarella for even melting.
- Pizza dough: Homemade dough works beautifully, but store-bought is a fine shortcut.
Steps to Make Green Tomato Pizza
- Prepare the pizza dough and let it rise until doubled.
- Warm the olive oil with garlic to infuse the flavor.
- Roll or pat the dough into your desired shape and thickness.
- Brush the dough generously with the garlic oil.
- Arrange thinly sliced green tomatoes over the dough.
- Season with salt and pepper, then add mozzarella.
- Bake until the crust is golden and the cheese is melted.
Tips
- Slice the tomatoes as thinly as possible for even cooking and better texture.
- If the tomatoes are very tart, sprinkle a tiny pinch of sugar over them before baking.
- Preheat your baking sheet or pizza stone for a crisper crust.
- Blot juicy tomatoes lightly with a paper towel to prevent excess moisture.
Recipe Variations
- Spicy version Add crushed red pepper flakes to the garlic oil or sprinkle lightly over the pizza before baking.
- Herb finish Add fresh basil, thyme, or oregano after baking for brightness.
- Cheese swap Try fontina, provolone, or a mix of mozzarella and Parmesan.
- White pizza Add dollops of ricotta before baking for a creamy layer.
- Green tomato + bacon Add crisp cooked bacon pieces for a salty, smoky contrast.
Serving Suggestions
- Serve with a simple green salad or Caesar salad.
- Pair with tomato soup or vegetable soup for a cozy dinner.
- Add extra garlic oil after baking for richness.
- Slice into small squares as an appetizer or party snack.
- Enjoy with fresh fruit or a light dessert to balance the tangy tomatoes.
How to Store
Refrigerate: Store leftover slices in an airtight container for up to 3 days.
Reheat: Warm in a 375°F oven or toaster oven until the crust is crisp and the cheese is melted.
Freezing: Freeze tightly wrapped slices for up to 1 month; reheat from frozen for best texture.
Green Tomato Pizza
Ingredients
Pizza Crust
- 2 cups bread flour
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup warm water, about 105 F to 110 F
- 1 teaspoon active dry yeast
- 4 teaspoons olive oil
- 1/4 cup warm or room temperature water
Toppings
- 2 cloves garlic, smashed and finely minced
- 3 tablespoons olive oil
- 2 medium green tomatoes, sliced very thinly (about 1/8-inch thickness)
- coarsely ground black pepper
- kosher salt
- Mozzarella cheese, about 2 ounces, or as desired
Instructions
- In the bowl of stand mixer combine bread flour with the 3/4 teaspoon of salt and sugar.
- In a small bowl or pyrex measuring cup, sprinkle the yeast over the 1/2 cup of warm water. Let stand until yeast is softened. Add the 4 teaspoons of olive oil and remaining 1/4 cup of water to the yeast mixture. Add the yeast mixture to the dry mixture, stirring with the paddle attachment until well moistened. Attach the dough hook and mix for about 2 minutes.
- Oil a large bowl and transfer the dough to the bowl (it will be somewhat soft and still a bit tacky). Turn the dough over so it is well coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm draft-free place for about 1 to 1 1/4 hours, or until doubled in bulk.
- Meanwhile, put the 2 tablespoons of olive oil with the garlic in a saucepan over low heat. Heat until the oil is hot and aromatic. You don’t want to cook the garlic, just flavor the oil. Set aside.
- Heat oven to 400 F.
- Transfer the dough to a floured surface and sprinkle a little flour over the top. Pat or roll the dough into a circle or rectangle about 1/4-inch to 1/2-inch thick, depending on the pan you’re using. The shape doesn’t really matter. Transfer to a lightly oiled baking sheet or pizza pan.
- Brush the dough generously with the garlic and oil mixture.
- Arrange the green tomato slices, overlapping slightly, over the dough. Sprinkle lightly with the coarsely ground pepper and kosher salt and then sprinkle cheese over all.
- Bake the pizza in the preheated oven for 20 to 25 minutes, until lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
