Rhubarb & Raspberry Pizza
★★★★★ 1 vote5
Ingredients
-
CRUST
-
1 cunbleached all- purpose flour
-
1/2 cwhole wheat flour
-
1 1/2 Tbspsugar
-
1/2 tspkosher salt
-
3/4 cchilled unsalted butter, cubed
-
1 largeegg
-
1 Tbspwhole milk
-
FILLING
-
1/4 ccornstarch
-
4 1/2 crubharb, cut into thick slices. aprox 6 stalks
-
6 ozfresh raspberries
-
1/3 csugar
-
1 largeegg, beated
-
1 tspturbinado sugar
How to Make Rhubarb & Raspberry Pizza
- Filling:
Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. - 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.
- 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.
- 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.
- 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.
- Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.