- 2 cups bread flour
- 1 scant teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup warm water, 110°
- 1 teaspoon active dry yeast
- 1 tablespoon plus 1 teaspoon olive oil
- 1/4 cup warm or room temperature water
- ***Sauce and Toppings***
- 2 cloves garlic, smashed and finely minced
- 3 tablespoons olive oil
- 2 medium green tomatoes, sliced very thinly (about 1/8-inch thickness)
- coarsely ground black pepper
- kosher salt or sea salt
- Mozzarella cheese, about 2 ounces, or as desired
In a 2 cup measuring cup, sprinkle the yeast over 1/2 cup of warm (110° ) water. Let stand until yeast is softened. Add the 1 tablespoon plus 1 teaspoon of olive oil and remaining water to the yeast mixture. Add to the dry mixture, stirring with the paddle attachment until well moistened. Switch to the dough hook and mix for about 2 minutes.
Oil a large bowl and transfer the dough to the bowl (it will be tacky). Turn so the dough is oiled all over. Cover the bowl with plastic wrap and let rise in a warm draft-free place until doubled, about 1 to 1 1/4 hours.
Meanwhile, put the 2 tablespoons of olive oil with the garlic in a saucepan over low heat. Heat until the oil is hot and aromatic. You don't want to cook the garlic, just flavor the oil. Set aside.
Heat oven to 400°.
Transfer the dough to a floured surface and sprinkle a little flour over the top. Pat/roll the dough into a circle or rectangle about 1/4-inch to 1/2-inch thick, depending on the pan you're using. Shape doesn't really matter. Transfer to a lightly oiled pan.
Brush the dough generously with the garlic oil mixture.
Arrange tomato slices, overlapping slightly, over the dough. Sprinkle lightly with the coarsely ground pepper and salt, then sprinkle cheese over all.
Bake for 20 to 25 minutes, until lightly browned.
More Green Tomatoes
Classic Fried Green Tomatoes
Fried Green Tomatoes II
Green Tomato Ketchup
Green Tomato Rice
Green Tomato Cake
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Recipe Index