Ricotta and Green Tomato Pizza
A few weeks back I made trip home for a quick visit with my family. Going home this time of year means my Dad and Grandaddy load me up with tomatoes and anything else that is growing around there. I brought back a bunch of green tomatoes from my last trip! I used them for all sorts of delicious things, but my most favorite was this Ricotta and Green Tomato Pizza. You won’t regret picking those tomatoes a little early, because this is delish!! Enjoy!
Ingredients:
2-3 Tablespoons of Flour (for tossing and pan)
3 Green Tomatoes
2 Tablespoons of Sea Salt
Pizza Dough
2 Tablespoons Olive Oil
1/4 Cup of Mayonnaise
1/2 Cup Ricotta
1/2 Teaspoon White Wine Vinegar
1 Teaspoon Minced Garlic
1 Tablespoon Hot Sauce
1/2 Teaspoon Onion Powder
1/2 Teaspoon Parsley
8 oz. Fresh Mozzarella (torn into pieces)
1/2 Cup Finely Grated Parmesan (1/4 for baking and 1/4 for after baking)
Cracked Pepper (to taste)
2 Tablespoons Sliced Scallions
2 Tablespoons Sliced Basil
Instructions:
Begin by slicing and salting each side of your tomatoes. Cover a sheet pan with paper towels and place tomatoes on the pan, cover with more paper towels. Refrigerate and for 5-6 hours. This will help absorb the moisture from your tomatoes and avoid a watery pizza.
Preheat oven to 400 degrees, and prep dough according to package directions.
In a large mixing bowl, combine Mayonnaise, Ricotta, White Wine Vinegar, Minced Garlic, Hot Sauce, Onion Powder and Parsley. Mix well.
Begin assembling your Pizza. Dough, Ricotta mixture, Tomatoes, Mozzarella Cheese (tear into pieces).
Bake for 20-30 minutes, or until browning and bubbly.
Remove from oven and let Pizza sit for 10 minutes. Once the Pizza has set, top with remaining 1/4 Cup of Parmesan, Cracked Pepper, Scallions, and Basil. Enjoy!
