This vegetarian pizza showcases green tomatoes at their finest--topped with feta and mozzarella cheese on a garlic scape pesto-spread crust.
Friday nights are pizza nights around here, and I'm always looking to what vegetables are in season to add to our pizzas. After trying a fried green tomato sandwich with goat cheese at a local restaurant, I decided to throw some different cheeses on top of sliced green tomatoes and see if I could make a tasty vegetarian pizza. This one turned out well--the pesto complements the cheeses nicely and perks up the green tomatoes in a pleasing way.
September may make some folks think of All the Pumpkin Spice All the Time, but for me September means Green Tomato Season. While I've had a terrible year tomato-wise in my garden (more than made up for with terrific pickling cucumber and tomatillo harvests) I do have plenty of green tomatoes still on the vine.
Cooler nights mean that those tomatoes will ripen much slower than in the heat of summer . . . so why not make good use of green tomatoes? No matter if you grow them yourself, find them in your Community Supported Agriculture (CSA) farm share box, pick them up at the farmer's market or come home to a basket on your doorstep from an overwhelmed neighbor--get your mittens on some green tomatoes this month.
The main thing I make with green tomatoes is my Green Tomato Bacon Jam. It's a freezer jam, sweet and savory, and I think it is amazing mixed with ground meat for burgers. I put up several jars in the Fall and try and use the last one up mid-summer. I also like to make chili with green tomatoes, and have shared 2 recipes so far--one with beef and one with pork. Pork pairs pretty nicely with green tomatoes in my Cabin Casserole, too.