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Fried Green Tomato Pizza Recipe
Aug 23, 2012 @ 1:15 PM
Posted by
Daily Value: 129%
Servings: 4
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 2,583Daily Value: 129%
Servings: 4
High-Fiber
Vegetarian
| Fat | 184g | 283% |
| Saturated | 15g | 77% |
| Trans | 1g | 0% |
| Carbs | 208g | 69% |
| Fiber | 9g | 35% |
| Sugars | 39g | 0% |
| Protein | 30g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 13846mg | 577% |
| Calcium | 185mg | 18% |
| Magnesium | 138mg | 35% |
| Potassium | 1482mg | 42% |
| Iron | 7mg | 39% |
| Zinc | 3mg | 19% |
| Vitamin A | 1417IU | 28% |
| Vitamin C | 359mg | 598% |
| Thiamin (B1) | 1mg | 55% |
| Riboflavin (B2) | 1mg | 46% |
| Niacin (B3) | 6mg | 29% |
| Vitamin B6 | 1mg | 54% |
| Folic Acid (B9) | 186µg | 47% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 32mg | 159% |
| Vitamin K | 145µg | 182% |
| Fatty acids, total monounsaturated | 115g | 0% |
| Fatty acids, total polyunsaturated | 50g | 0% |
Have a question about the nutrition data? Let us know.
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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.
INGREDIENTS
For the hot sauce:
- 2 cups Louisiana hot sauce
- 1/4 cup molasses
- 1/4 cup brown sugar
For the fried green tomatoes:
- 4 green tomatoes, cut into 1/4 inch slices
- 2 eggs
- 1/2 cup buttermilk
- 3 cups canola oil
- 1/2 cup flour
- 3 tablespoons cornmeal
- 2 teaspoons salt
- 1 tablespoon Cajun seasoning
- 1/8 teaspoon dried thyme
For the pizza:
- 1/4 cup olive oil
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- 6 cups high-gluten flour, plus extra for kneading
- 2 cups hot sauce
- 16 slices fried green tomatoes
- Pinch of dried oregano
DIRECTIONS
For the hot sauce:
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.
For the fried green tomatoes:
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.
For the pizza:
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.
Recipe Details
Servings: 4
