Green tomatoes and goat cheese add fresh flavor to the classic deep dish sausage pizza.
I think too many people think the only way to eat a green tomato is to fry it. Not me. Green tomatoes are a terrific vegetable to play with, and I like them so much I actually canned some last year. The year before I froze some--and I'm here to tell ya that either way (chopping & freezing or chopping & boiling water bath canning) you can put up green tomatoes and use them year round. Please try them--and not in 'fried green tomatoes' form, either, though the inspiration for the goat cheese in this pizza came from a grilled goat cheese and fried green tomato sandwich. I suppose fried green tomatoes are good for something after all.
Now, I'll have more to say about green tomatoes next week, when I get my Green Tomato Curry post up. In the meantime, I spent the past 36 hours canning 7 quarts of tomato sauce from the (red) paste tomatoes in my garden plus 14 pints of salsa from a tiny fraction of the canning tomatoes I bought from our Community Supported Agriculture (CSA) farm share. I also did this:
And between all the canning and all the walking, I'd rather just get this recipe up and go to bed.
It's a tasty pizza, and an easy spinoff of my How Not To Make Lou Malnati's Chicago Style Deep Dish Pizza method. [Got red tomatoes? Make that. Vegetarian? I'm working on it. I just love that disc of sausage too much to think of alternatives.]