It's the end of the summer growing season and  you have green tomatoes in your garden that haven't ripened.  What to do?  Make green tomato pizza!  It's remarkably delicious -- more savory than red tomato pizza and an interesting twist on common assumptions of what tomatoes should taste like.  Note: these are not tomatillos, which have a decidedly more citric flavor than unripened red tomatoes.  

For the dough:

• you can buy frozen pizza dough at the grocery
• you can use hearty breads as a base
• you can make your own -- it's actually pretty easy.
  See the recipe for Garlic Cheese Buns for a great pizza dough.
  

For the pizza sauce:

1. Pick green tomatoes and wash
2. Chunk up and place in food processor with 2 cloves garlic
3. Purée
4. Move to sauce pan
5. Add some salt, a pinch of sugar, olive oil, and fresh herbs (I used oregano and tarragon today)
6. Cook slowly while dough rises to reduce liquid content
7. Use sparingly under other pizza toppings

To build the pizza:

• Spread a thin layer of the green tomato sauce on the pizza dough
• Use very thin slices of green tomatoes as a topping
• Mozzarella is a great combo
• Pepperoni, naturally
• Anything else you feel like!

To cook:

1. Put your pizza stone in the oven.  If you don't have a pizza stone, no big deal. It just creates a really hot surface that crisps up the pizza quickly.
2. Pre-heat to 500 degrees for at least 45 minutes to make sure the oven is fully heated
3. Top the dough just prior to moving into the oven
4. Be very careful -- an oven that hot burns deeply even on light contact (ouch)
5. The use of cornmeal on steel improves the slidability of the pizza onto the baking surface
6. Bake for 8 to 10 minutes, depending on how much stuff you topped the pizza with.  A simple tomato and mozzarella pizza on a baking stone only takes 8 minutes.