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Grilled Fried Green Tomato Pizza
Using a pizza stone on the grill makes this a quick easy dinner- make this fried green tomato pizza with smoky cheese and whole wheat crust!
Course
Dinner (quick and easy)
Cuisine
American - Southern
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
rising time
1
hour
hour
Total Time
20
minutes
minutes
Servings
16
servings
Calories
278
kcal
Author
Marye Audet-White
Ingredients
Crust
1
tablespoon
yeast
2
tablespoons
olive oil
1 ¼
cups
water
,110F, use a little more if needed
1
tablespoon
honey
2 ¼
cups
whole wheat flour
3
tablespoons
vital wheat gluten
1
teaspoon
salt
cornmeal for dusting
Topping
2
teaspoons
oregano
8
fried green tomatoes
, or enough to cover pizza
2
cups
smoked Gouda
2
cups
smoked Provolone
Instructions
Put the paddle attachment on your mixer.
Mix together the water, honey, and yeast.
Let stand for 5 minutes.
Add ½ cup of the flour and the vital wheat gluten.
Mix until
well blended
.
Add the oil and salt and mix well.
With mixer on low add the remaining flour until the dough forms a sticky ball.
Switch to the dough hook.
Knead for 5 to 10 minutes.
Let rise until doubled - about an hour.
Punch down and then let rest for 5 minutes.
Separate into 2 or 3 balls of dough and rub with olive oil.
Flour the counter and press the dough into a disk.
Place the baking stone on your grill and preheat to about 550F.
Sprinkle some cornmeal on the counter.
Flatten the dough an the counter and gently stretch it to form a thin pizza crust, rolling with a rolling pin if necessary.
Sprinkle cornmeal on a flat baking sheet and add the pizza dough.
Gently rub a little olive oil over the dough, sprinkle with oregano, and cover with smoked Gouda.
Add the fried green tomato slices.
Cover with Mozzarella.
Sprinkle the preheated pizza stone with cornmeal.
Slide the crust onto the pizza stone.
Quickly cover and let pizza cook for 4 minutes.
Check pizza and if it's done use a spatula to remove from the pizza stone to a serving platter.
Repeat for second pizza.
Cut into slices and enjoy.
Turn off grill and let the stone cool completely before trying to remove it.
Notes
You can make the dough the day before and let it rise in the refrigerator tightly covered for up to 12 hours.
Nutrition
Serving:
1
slice
|
Calories:
278
kcal
|
Carbohydrates:
23
g
|
Protein:
16
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
39
mg
|
Sodium:
494
mg
|
Potassium:
119
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
290
IU
|
Calcium:
310
mg
|
Iron:
0.9
mg