Fried Green Tomato Pizza and Marcella Hazan's Pizza Dough Recipe
Prep Time
3hrs15mins
Cook Time
30mins
Total Time
3hrs45mins
Taking a little extra time with your pizza dough yields great results! Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.
Course:
Main, Snack, Vegetarian
Servings: 3individual or 2 -12" pizzas
Author: Priscilla
Ingredients
1 1/2t.active dry yeast
1cupluke warm waterdivided into 1/4 cups
3 1/4cupsunbleached flourI used 3 cups, divided into 3 one measure cups
Extra virgin olive oil1 tablespoon for dough, 1 teaspoon for bowl and some for finished product
1/2Tsalt
Pizza stoneor paddle if using oven (or cast iron griddle for grill)
For the Fried Green TomatoPizza:
2small green tomatoessliced and fried (see directions below)
2heirloom tomatoessliced
1 ½cupasiago cheese
toasted pepitasabout ¼ cup
kernels from 1 ear roasted corn*
1roasted red hot cherry pepperseeded and diced
Instructions
Dissolve yeast into 1/4 cup of warm water in large bowl, 10 minutes or less.
Add one cup flour. Stir with wooden spoon
Add in olive oil, salt, 1/4 cup water. Stir.
Add one cup flour. Stir.
Add 1/4 cup water. Stir.
Add one cup flour Stir.
Hold back on water and flour, adding as needed. I added water, but did not add the last 1/4 cup of flour. Stir. Dough should be manageable, but not sticky. At this point you can knead by hand for 10 minutes or place in your kitchen aid type mixer with dough hook for about 5 minutes.
Place in oiled bowl. Cover and set in warm place for three hours. Dough cooks and tastes best when chilled overnight. Take out and bring to room temperature. Divide the dough in half and roll out, using cornmeal so that it doesn't stick.
If you can manage it, give it a toss in the air several times to stretch the dough properly. I use a rolling motion with my hands to stretch the dough because I've never perfected throwing it in the air.
For the Pizza:
To Bake, heat pizza stone in oven for 30 minutes in pre-heated oven at 450 degrees.
To Grill, set your grill on highest heat, pre-heat cast iron griddle for 20 minutes
Fried Green Tomatoes:
Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
Spread grated cheese on rolled out dough. Alternate fried green and sliced tomatoes. Sprinkle with pepitas, roasted corn, and red pepper. Bake in 450 degree oven for about 30 minutes or until crust is golden brown and cheese is bubbly.
Recipe Notes
*I brushed the corn with Gianni's Chipotle Garlic Balsamic, but extra virgin olive oil with a dash of chili seasoning works fine too.