GREEN TOMATO AND CHEDDAR PIZZA
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
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.
FRIED GREEN TOMATO PIZZA AND MARCELLA HAZAN'S PIZZA DOUGH RECIPE
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
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.
FRIED GREEN TOMATO PIZZA
You may think there's nothing better than a fried green tomato at the peak of their season, but that's until you try them topped on a cheesey, gooey pizza.
Provided by James Boyce
Yield 4
Number Of Ingredients 20
Steps:
- Place the hot sauce in a small pot and cook over medium heat for 15 minutes. Remove from heat and stir in the remaining ingredients. Whisk until well combined and set aside.
- Heat the canola oil in a medium-sized pot to 350 degrees.
- In a small bowl, whisk together the eggs and buttermilk until well combined; set aside. In another small bowl, combine the flour, cornmeal, and seasonings.
- Dredge the pieces of tomatoes1 at a time first in the flour mixture, and then in the egg mixture, shaking off excess flour as you go. Dip the dredged tomatoes into the flour for the last time.
- Fry the slices of tomato in the oil until golden brown, about 2 minutes a side.
- In a large bowl, combine 1 tablespoon of the oil, the yeast, sugar, salt, and 2 cups of warm water. Let sit for 5 minutes to activate the yeast. Stir in the flour to make dough. Transfer the dough to floured surface and knead until smooth, about 5 minutes. Quarter the dough and place each ball into a zip-lock bag. Let sit at room temperature for 3-4 hours to let the dough rise.
- Preheat the oven to 500 degrees. If using a pizza stone, let it heat for 45 minutes inside the oven. Place a ball of dough on a floured table top. Working from the center, gently flatten the dough with your fingertips, working outward. Stretch the dough to 10-inch diameter and move onto a pizza board.
- Spread 1/2 cup of hot sauce over dough, leaving a 1-inch crust. Take 1/4 of the cheese and cut into 1/2 inch slices and arrange evenly on top of the sauce. Place 4-5 slices of fried green tomatoes on top of the cheese. Slide the pizza onto a round baking sheet or onto the pizza stone and bake until golden brown and bubbling, about 12-15 minutes, longer if you're not using a pizza stone. Repeat steps for the next 3 pizzas.
Nutrition Facts : ServingSize 1 serving, Calories 2104 calories, Sugar 41 g, Fat 130 g, Carbohydrate 207 g, Cholesterol 81 mg, Fiber 10 g, Protein 30 g, SaturatedFat 11 g, Sodium 6096 mg, TransFat 0.4 g
CRISPY FRIED TOMATOES WITH PIZZA FLAVOR
Crispy fried tomatoes are a dazzling and yummy snack that has a fantastic crispy texture on the outer side and soft and juicy inside. One bite, the tomato explodes chucking out a blend of exotic pizza taste flavors that is truly extraordinaire. Inside is a combination of aroma from the basil, oregano, spiced with little red chili flakes, pepper powder, garlicky flavor and a tinge of zest from vinegar.
Provided by Vahchef
Time 5m
Number Of Ingredients 0
Steps:
- Preheat the air fryer at 180 degrees C for 4 minutes. Take a bowl and some crushed garlic, pepper powder, red chili flakes, oregano, basil, vinegar, oil and mix all the ingredient adding a little salt. Take tomato wedges and coat the mixture with help of a spoon. Prepare the mixture with flour, egg, bread crumbs in different plates. Take the coated tomato wedges, dip it in the flour then in egg twice and followed with a coating of bread crumbs. Put them in the air fryer and cook at 180 degrees C for 2 minutes. Take them out of the air fryer, coat with oil and again put and cook at 160 degrees C for another 3 minutes. Sprinkle grated cheese on the top of the wedges.
Nutrition Facts : Calories 21, Fat 0.2, Protein 0.9, Sodium 5
GREEN TOMATO PIZZA
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
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.
FRIED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.
FRIED GREEN TOMATOES
Provided by Florence Fabricant
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
- Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
- Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 8 grams
GRILLED PIZZA WITH GREENS & TOMATOES
This smoky grilled pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. -Sarah Gray, Erie, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 pizzas (4 slices each).
Number Of Ingredients 16
Steps:
- Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 398 calories, Fat 21g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 1007mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
GREEN TOMATOES & ZUCCHINI PIZZA MY WAY TO HAVE FRIED GREEN TOMATOES
Make and share this Green Tomatoes & Zucchini Pizza my way to have fried green tomatoes recipe from Food.com.
Provided by Yvonne Tarver
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wash and trim zucchini & green tomatoes (DO NOT PEEL).
- Cut zucchini & tomatoes into about 1/2" thick slices.
- Place in a plastic bag with the next 4 ingredients. Add salt & pepper and pour Italian dressing over. Shake well.
- Spray pie pan with Pam. Place 1- tortilla in bottom and pour veg in.
- Bake 30-minutes at 350.
- Turn oven to broil. Sprinkle bread crumbs and brown a little.
- Sprinkle cheese and melt until lightly browned. I searched the WWW for Fried Green Tomatoes and I came up with this.
- I made two in one day!
- Make 2 and slice into 4 pieces and voila! Arrange like a personal size pizza.
- Better than Pizza Hut!
RHONDA'S FRIED GREEN TOMATOES
This is a very good and easy recipe to make.
Provided by Rhonda Brock Fuller
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oil in a skillet to 350 degrees F (175 degrees C).
- Whisk milk, cornmeal, flour, and egg together in a large bowl until it is a fairly thick batter.
- Dip each slice of tomato into batter and immediately fry in hot oil until golden brown, 2 to 3 minutes per side. Drain fried tomatoes in a colander standing on edge to keep crisp as you fry remaining tomato slices.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.3 g, Cholesterol 21.7 mg, Fat 2.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 22.3 mg, Sugar 3.3 g
SMOKY GRILLED PIZZA WITH GREENS & TOMATOES
This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. -Sarah Gray, Erie, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 pizzas (4 pieces each).
Number Of Ingredients 15
Steps:
- Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.
Nutrition Facts : Calories 407 calories, Fat 20g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 1007mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
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