Green Tomato and Bacon Pizza Pie

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I bought some green tomatoes from Johnson’s Backyard Garden last Saturday and decided these babies are either getting fried or going on a pizza… Pizza it was and it was fantastic! Also today is the last day to vote for my Morel and Bacon Egg Rolls! If you haven’t voted yet ( I know many of you have, Thank you so much) please do! Vote here.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

  • 4 slices of Bacon, cooked until almost done
  • Green tomatoes, 3-4 sliced (enough to cover pizza will depend on size)
  • 8 oz Fresh Mozzarella, sliced into medallions.
  • Olive oil, about 3 TBS
  • Salt, pepper, fine herbs (whatever you like).
  • 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

  • 1 (1/4 ounce) Package active dry yeast
  • 1 C. Warm water
  • 1 TBS. Sea salt
  • 2 tsp Olive oil
  • 2 1/2-3 1/2 cups Bread flour
  • 1/4 C. Cornmeal

Instructions:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down each ball.
  8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
    To Top: lay down oil, herbs, sprinkle with salt and pepper, then place mozzarella on top, Then tomatoes, then bacon, Finally sprinkle with Parmigiano reggiano.
    Bake for 20-25 min until bubbly and golden
    Enjoy and Cheers!
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36 responses »

  1. Tomatoes in full swing? Mine won’t even go into the ground for another week, at least. I’ve never seen green tomatoes on sale here, either. Still, despite all that, I love using fresh tomato on my pizzas. Is there nothing so enticing as seeing pizza going into the oven? Well, maybe seeing a pizza coming out of the oven but you get my drift. ๐Ÿ™‚

  2. Jen you are a pizza expert. You so have found your nitch! Amazing flavor combos everytime. I love homemade pizza crusts but with me it is the whole time factor thing and having forethought to actually get it going so it is ready. Any suggestions for getting my dough to the point of freezing it and then letting it unthaw just in time to use that day? Take care, BAM

    • Awe Thanks so much! I think I’m just a pizza addict! hahah! I’m not sure abou the freezing… but I am about to experiment with that actually I froze a ball to try it out, I’ll keep you posted! ๐Ÿ™‚

      • Freezing pizza dough works well. After the first rise punch it down into the amount of dough you’ll need per crust. Wrap it tightly in plastic wrap. Freeze immediately. The dough can stay frozen for several months. When ready to use… remove from freezer about 2 hours before needing the dough. It may not rise as nicely as fresh dough, but it is still good. And better than a store bought crust… But as a store bought option I’ve been using prepared Naan Bread. My family loves it.

  3. Just lovely! I really, really, really love fried green tomatoes, but this would be a good way to go, too! I haven’t seen green tomatoes sold in bulk at all…in fact, the last time I needed some for a recipe I had to go to Whole Foods and ask if I could pull the green ones off the hot house tomato stems! They laughed at me, but they let me do it! Summer is coming…there will be plenty of green tomatoes. You are the go-to person for pizza, that’s for sure! Debra

  4. I will definitely remember this recipe for the end of the tomato growing season when there are so many green tomatoes still on the vine.

  5. Jen, I included your blog in an “honor roll” post today. I accepted the Genuine Blogger Award and the Sunshine Award, and I love to share the links to posts I regularly follow, but I don’t like to encumber others with a sense that they need to reciprocate or follow through on their own. So you will see that I’ve listed your name and offered the awards, but it’s completely your choice, of course, as to what you’d like to do with them…or not ๐Ÿ™‚ You are very talented, and I enjoy sharing you with other friends of mine! Debra

  6. Damn, I wish I could buy green tomatoes here ๐Ÿ˜ฆ Now we’re getting to the season where everyone is getting them and I’ve just never seen them available here at all ๐Ÿ˜ฆ

  7. What stunningly spring-colored tomatoes! I’ve never seen those, I’ve only ever read about them. They’re almost don’t look real they’re so pretty!! Perfect for a colorful pizza too! I shall go vote for you now:) xo Smidge

  8. Hi Jen, I’m trying to make this for my husband for dinner. Can you clarify the flour amount? It’s 2.5 cups initially. Then when you add flour to the mixer is it an additional 1.5 cups or 3.5 cups? Thanks for you help!

    • Hey there! It’s 2.5 cups to start then the additional flour is only if you need it in order to get the dough to form a ball and come off the sides and bottom of the mixer. Thanks! Let me know how it turns out. Also poke little holes in the rolled out dough with a fork for a crispy crust especially if you are par baking the dough. Good luck

  9. Thanks! Your pizza was a hit! One quick question… what was I supposed to do with the cornmeal? The pizza was in the oven when I noticed the unopened bag on the counter. I must have missed a step, but it was delicious regardless!

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