BLUSHING GREEN TOMATO SAUCE
MOZZARELLA & PROVOLONE CHEESES
WOOD FIRED CRUST
Growing up on a farm, nearly everything we ate was grown, harvested, canned, and prepared by our family. And we couldn't afford to waste anything. So when this time of year rolls around, I start to crave my Grandma's green tomatoes. In early fall, when the tomato plants are dead but still loaded with green tomatoes that would never have a chance to ripen, we pick them. Mom and Grandma would stand over a kettle and cut chunks of these green tomatoes and some of the uglier onions from the garden into the pot. A glug of vinegar, sprinkle of salt, and a spoonful of sugar would go in, and they'd cook it down into a sauce and spoon it over some fresh baked bread for us. We called it 'Depression Food' and we loved it.
It was the best Fall lunch a chubby little farm boy could ask for. As a kid it was surprising when they would cut into the green skin to reveal a pink inside. Tomatoes ripen from the inside out. Turning this family favorite into a pizza made sense; Italian wood-fired crust and some cheese is all it needed. Clean, simple, comforting, seasonal, and delicious.
It cooks up a little ugly, but I prioritized flavor over appearance with this one.