Rhubarb & Raspberry Pizza

Marisol Matadamas

By
@Mz4rCo0k13

Source: Unknown


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Rating:

Serves:

8 - 10 Slices

Ingredients

CRUST

1 c
unbleached all- purpose flour
1/2 c
whole wheat flour
1 1/2 Tbsp
sugar
1/2 tsp
kosher salt
3/4 c
chilled unsalted butter, cubed
1 large
egg
1 Tbsp
whole milk

FILLING

1/4 c
cornstarch
4 1/2 c
rubharb, cut into thick slices. aprox 6 stalks
6 oz
fresh raspberries
1/3 c
sugar
1 large
egg, beated
1 tsp
turbinado sugar

Directions Step-By-Step

1
Filling:

Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside.
2
Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.
3
Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
4
Preheat oven to 400°F Roll out dough on floured parchment paper to 12? round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2? border.
5
Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack.
6
Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

About this Recipe

Course/Dish: Other Desserts