Author Notes
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
Continue After Advertisement
Ingredients
- The Tomato Tart
-
1/2 cup
Harissa
-
1/2 cup
Ricotta
-
1 cup
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
-
4 ounces
Garbanzo Bean/ Chick Pea Flour (about 1 cup)
-
8 ounces
All purpose flour (about 2 cups) + some for dusting
-
1 tablespoon
Baking Powder
-
12 ounces
Beer (I used a Stella Artois but any light beer is good)
-
1/2 teaspoon
Salt
-
Cornmeal for Dusting the Pan
Directions
-
Preheat your oven to 400 degrees
-
In a large bowl mix together all the dry ingredients for the 'tart dough'.
-
Add in the beer to the mix and mix well. This dough will be really sticky, depending on the humidity where you are you might need to add more flour to thicken the dough up a bit.
-
Dust 2 metal sheet pans with cornmeal and split your dough in half
-
Take one half of your dough and one pan and roll/ pat our your dough into a rustic pizza shape on your pan, flour as needed
-
Repeat with the the above with the second pan and half of the dough
-
On each pizza spread out about half of the harissa stopping about 1" from the edge of the crust
-
On top of the Harissa spread out half of the ricotta on each pizza
-
Lightly salt and pepper the ricotta
-
Lay out your sliced tomatoes on top of the ricotta, if you want to can lay them out in a nice pattern or just throw them on, whichever works for you
-
Fold over the portion of the dough with out the harissa and ricotta on top of the tomatoes and ricotta to make a rustic tart
-
Salt and pepper the tomatoes and lightly brush the crust with olive oil
-
Cook each pizza 'tart' for about 20-25 minutes until lightly brown
-
Once the pizza 'tart' is done finish with a little bit of your finishing salt and cut into pieces and serve!
See what other Food52ers are saying.