It was a pretty good year for our tomato plants but they fizzled out early and I was left with a lot of small green tomatoes. Too small to fry much to the sorrow of Gavin but he came up with another option…green tomato sauce for pizza! It was easy to make, mostly bubbling away on its own, and when combined with chicken, bacon, and some sweet peppers was delish. I cheated and had real pizza crust which I am still paying for but it was worth it. I don’t use a recipe for pizza crust but I can give you my method.
For the crust I add a packet of yeast to about 1 tablespoon of sugar, 1 cup of flour, and 1-1 1/2 cups of warm water. Mix to combine, cover, and let sit on the counter for a few hours or overnight. Then add 2 more cups of flour, 1 teaspoon of salt, and 1/4 cup of olive oil. Mix and then knead until smooth. Cover and let double in a warm spot. You will get the feel for making this as you do it a bunch. Now on to the sauce!! Adjust the liquid and seasonings on the sauce if you have more tomatoes. This recipe makes a lot so you can freeze the rest.
You will need:
1-2 pounds of green tomatoes
1/2 cup of white wine
2 cups of chicken or veggie stock
2 teaspoons of Italian seasonings
1 mild chili pepper or 1/4 teaspoon of chili flakes
1 small onion
1/2 teaspoon garlic powder
Combine everything in a medium saucepan and add a little water if the stock and wine do not cover your tomatoes completely. Let cook on low heat until tomatoes are completely soft and you have a puree. Keep an eye on it in case you need to add a little more water. Once cooked down you can put the mixture through a sieve and if not thick enough for you place it back on the stove and let cook down a little more. You are now the proud owner of some of the best pizza sauce ever! We had this on a pepperoni pizza too and it was just as good. By the way my book is available in paperback now on amazon.com just look for A Texas Girl in Mississippi!