What is more quintessentially summer than the tomato. Nothing compares to that fresh juicy fruit straight from the vine, sun ripened and delicious. When tomatoes are in season I love to not only just eat them fresh but use them in absolutely every bit of cooking I can which is where this pizza 'tart' came about. My local farmers market had some lovely looking grape tomatoes available that I thought would be perfect on a summer pizza. As I was going to be using tomatoes as the topping I thought the spice of Harissa would be great as the 'sauce' and ricotta would be great to help balance the heat of the cheese and be a mild flavor addition to the mix.
For the pizza dough I adapted my favorite beer pizza crust recipe from Simple Vegetarian Pleasures by Jeanne Lemlin to include some chickpea flour for some extra depth and texture but you can just sub it for AP flour if you wish.
For the Harissa use any recipe you want or you can follow mine here on Food 52 http://food52.com/recipes... —Candiss K
2 pizza 'tarts'
The Tomato Tart
Sliced tomatoes (I used grape)
Pepper to Taste
Salt to Taste
Any Finishing Salt that you enjoy
Olive Oil for brushing the crust
The Tart/ Pizza Dough
Garbanzo Bean/ Chick Pea Flour (about 1 cup)
All purpose flour (about 2 cups) + some for dusting
Beer (I used a Stella Artois but any light beer is good)