Got some green tomatoes still clinging to the vine? Or maybe you’re like me and you’ve got a bag of them sitting in your kitchen. Now that we’re firmly in fall, we can only pluck the last of what’s in our gardens and hope that whatever still needs to ripen ripens indoors. In my case, that’s mostly tomatoes.
But the good news is that you can use tomatoes when they’re still green. At that point, they’re more like a mild green apple – think a not-so-tart Granny Smith – and can be used in any setting suited to green apples: in pies, in cobblers, or sautéed and spiced. Or you can get away with using green tomatoes in circumstances when you’d normally go for ripe tomatoes, like in a salsa or on a pizza.
When I wanted to throw together a quick pizza last night, I used a few end-of-the-season ingredients from my garden (green tomatoes and the lone remaining eggplant) and some leftover roasted free-range Amish chicken my mother had sent me home with. (When she roasts those Amish chickens, they are UNbelievably good. Rich, flavorful, tender…all the things that chicken usually is not, because usually people cook skinless boneless fatless flavorless might-as-well-be-cardboard conventional breasts instead of a whole bird – skin and all! – that got to run around outside pecking at bugs and living the way a healthy chicken should/does. But I digress…)
You can top your pizza any which way you want, of course, although I would stick with the idea of using green tomatoes if you have a backstock you’re trying to use before they get too soft and start to spoil. If you really want to rip through your green tomatoes, you could roast a batch of them along with the eggplant and then purée them into a chunky sauce that you could also include in your pizza toppings.
Pizza with Green Tomatoes, Roasted Chicken & Roasted Eggplant
Makes a 12â€³ pizza
1 recipe whole-grain pizza crust, either the gluten-free one described here or one of your own devising
1 medium eggplant, cut into 1/2â€³ slices
At least 4 green tomatoes, sliced thin (I used 8 since they were smallish)
About 8 oz. roasted chicken, cut into bite-size pieces, preferably from a free-range bird
Roasted garlic chips (optional)
Red pepper flakes (optional)
At least 1 cup grated hard cheese (I used sheep’s-milk Gouda, but any hard aged cheese will do)
To make the pizza crust, follow the directions from the cross-referenced post (or use your own recipe). If you like, you can pre-bake the crust while you roast the eggplant: just spread the eggplant slices out on baking sheets covered with parchment paper and slide into the 425F oven along with the crust. By the time the crust is golden brown (15-20 minutes), the eggplant should be shriveled and golden brown.
Lay the roasted eggplant slices on the pre-baked crust, then add the roasted chicken and the green tomato slices. Sprinkle on some roasted garlic chips and red pepper flakes if desired. Top with cheese. Bake for 20-25 minutes or until cheese is melting and golden brown. Serve immediately. Leftover pizza can be refrigerated for up to 4 days.
Courtesy ofÂ Cultured Cook.
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Â© Copyright 2011 Â Allison Stuart Kaplan Â www.Askinyourface.com LLC