Market Pizza Recipe

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a conventional oven without a stone, preheat to 475°F (245°C).

On a lightly floured surface, stretch or roll the pizza dough into a 12–14-inch round. Dust your peel or baking sheet with flour or cornmeal. Transfer the shaped dough to the peel or prepared sheet. Brush the outer 0.5-inch rim lightly with 1 tbs olive oil to help browning.

Prep the vegetables

Finely dice the green tomatoes, green pepper, yellow onion, and celery so pieces are small and uniform — about 1/4-inch dice. Place them in a medium bowl.

Combine and macerate

Add 1 tablespoon kosher salt, 1/4 cup sugar, yellow mustard seeds, red pepper flakes, and ground turmeric to the diced vegetables. Toss to combine and let sit 15 minutes so vegetables release some liquid.

Cook the chow chow

In a medium saucepan over medium heat, add 1 tsp neutral oil and the macerated vegetables with their juices. Pour in 1/2 cup apple cider vinegar. Bring to a gentle simmer and cook, stirring occasionally, until the mixture reduces slightly and thickens, about 12–15 minutes. Taste and adjust salt or sugar as needed. Cool to room temperature before using. (Can be made a day ahead and refrigerated.)

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp kosher salt in a small saucepan. Heat until sugar and salt dissolve, then remove from heat. Place sliced jalapeños in a jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes. Use drained for topping; reserve a few rings and some brine to add brightness to the pizza if desired.

Lightly spread 1/2 cup tomato sauce or a thin smear of crushed tomatoes over the stretched dough, leaving the oiled rim untouched. Use sparingly so the sweet-tangy elements shine through.

Distribute torn or sliced fresh mozzarella evenly over the sauced dough, leaving some gaps for other toppings.

Scatter about half of the crumbled feta over the mozzarella. This will add tang and salt that complements the prosciutto and chow chow.

Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8–12 minutes at 500°F (adjust to your oven). If using a cooler oven, bake 12–15 minutes at 475°F. Rotate halfway for even browning.

When the pizza comes out of the oven, immediately drape the prosciutto slices across the hot pizza so they warm but do not fully crisp (about 30–45 seconds).

Spoon 1/2 cup green tomato chow chow in small dollops across the pizza, focusing toward the center. Sprinkle the remaining feta over the top.

Add pickled jalapeño rings to taste (about 1/4 cup drained). Drizzle the chili oil evenly (about 2 tsp) over the pizza for sweet-heat finish. If desired, add a few fresh basil leaves and a light pinch (1/4 tsp) of red pepper flakes for extra heat.

Let the pizza rest 2 minutes, slice into 6–8 pieces and serve immediately. Offer extra green tomato chow chow and pickled jalapeños at the table.