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.
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.
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.
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.