Garden pesto marinated tomato and ricotta flatbread

Bloom the dry active yeast with a little sugar in warm water around 90 degrees; if it froths it is alive.

Add a little olive oil, the bread flour and a good pinch of salt; mix on medium speed about 10 minutes until the gluten is formed and the dough slaps against the side of the bowl, then two to three minutes more.

Drizzle olive oil in the bowl, flip the dough, cover and let it double at least twice the same day, punching it down; ideally refrigerate at least 24 hours for a slight sour flavor.

Strain the ricotta about 20 minutes to remove excess moisture so the pizza is not soggy.

Drop the tomatoes briefly into 375 degree oil, then into ice water; the skins slip off while the flesh stays almost raw. Peel.

Rinse the garden herbs (basil, fennel, chervil, chives) and blend, stems and all, with olive oil, two cloves of garlic, almonds and salt; no Parmesan, so it works as a marinade.

Leave a few large tomatoes whole; salt the tomatoes to draw moisture, add a little pesto, toss gently and marinate 10 to 15 minutes.

On a little flour, shape the dough, leaving the edges thicker for aeration and stretching the center thinner.

Top with a little pesto, the tomatoes and the ricotta; shake to check it is not stuck.

Add a little black pepper and bake in the wood-burning oven at about 700F to color the edges quickly.

Cut and serve.