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rhubarb & raspberry pizza

(1 rating)
Recipe by
Marisol Matadamas
Brantford, ON

Source: Unknown

(1 rating)
yield 8 - 10 Slices

Ingredients For rhubarb & raspberry pizza

  • 1 c
    unbleached all- purpose flour
  • 1/2 c
    whole wheat flour
  • 1 1/2 Tbsp
  • 1/2 tsp
    kosher salt
  • 3/4 c
    chilled unsalted butter, cubed
  • 1 lg
  • 1 Tbsp
    whole milk
  • 1/4 c
  • 4 1/2 c
    rubharb, cut into thick slices. aprox 6 stalks
  • 6 oz
    fresh raspberries
  • 1/3 c
  • 1 lg
    egg, beated
  • 1 tsp
    turbinado sugar

How To Make rhubarb & raspberry pizza

  • 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.

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