Rhubarb & Raspberry Pizza

Name: Rhubarb & Raspberry Pizza
Yield: 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

By Marisol Matadamas
@Mz4rCo0k13

Source: Unknown

Rating:

★★★★★ 1 vote5

Serves:

8 - 10 Slices

Ingredients

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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

How to Make Rhubarb & Raspberry Pizza

Step-by-Step

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.