Ritk's Rhubarb Pizza


2 teaspoons yeast
1 tablespoon honey
1/2 teaspoon vanilla (You will need 1 ½ tsp for the total recipe, divided 3 ways)
2 cups flour (I used all purpose but white whole wheat or a mix
1 teaspoon lemon juice (You will need 1 ½ tsp for the total recipe, divided 2 ways)
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1 tablespoon corn starch
2 tablespoons butter, room temp
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon milk, half and half or hot water


Mix yeast, honey, 1/2 tsp of the vanilla and water in a small bowl and let sit for a few minutes. Mixture will start to bubble just a bit and then you know it's ready.
Mix flour and salt in bowl.
Slowly stir in liquid mixture and mix very well.
Knead dough for a good 5 minutes or until you have a good elastic quality to the bread. If you have a stand mixer or a food processor you can do this step using those. It will make it easier and might take less time. It can also be done by hand very easily.
Cover bowl with wet towel and set aside for at least 30 minutes.
Preheat oven to 400. You want the oven really hot so make sure you do this at least 30 minutes before you want to cook your pizza.
In a medium size mixing bowl combine rhubarb, 1/2 tsp of vanilla, 1 tsp lemon juice, cinnamon, nutmeg, brown sugar and cornstarch.
When dough has doubled in size and oven is hot roll out the dough. I baked mine on a pizza stone but if you don't have one just roll out the dough on a greased pizza pan or baking sheet.
Make sure you create a lip or edge for this pizza. You will need this to hold in the filling/topping. Trust me! You do NOT want to learn the hard way, like I did the first time I made this. Brown sugar + liquid + hot oven = smoke. And a mess. BIG MESS. So do yourself a favor and make sure you make a nice edge on your pizza. It doesn't have to be huge...it just needs to be there.
Pour topping on top of pizza crust and spread around as evenly as possible.
Bake at 400 for 15-20 minutes or until golden brown on edges and the sauce is bubbly.
While pizza is baking make the icing.
In a stand mixer bowl or with a hand held mixer blend powdered sugar, remaining vanilla and lemon juice, butter and milk/water until you have a smooth, somewhat runny icing. Place in a zip-lock bag and set in the fridge until ready to use. (You can also use a piping bag but I don't have those on hand.)
When pizza is done take out and let cool for about 5 minutes.
Snip off just the edge of the zip-lock bag and drizzle the frosting over the pizza.




A few weeks ago I came up with an idea to make a dessert pizza, using rhubarb of course. I looked on line and everything I found used a cookie or a pie crust. I didn't want that. I wanted something that had that pizza dough bite. I wanted it to look like pizza and taste like pizza...I just wanted it to be a dessert pizza. So I tried a few things, put it in the oven, prayed...and it worked!

I knew I needed to make it again to make sure it wasn't a fluke so I invited over a few friends and bribed them with yummy food. And it worked! We had yummy pizzas and my friend Kathy even took pics. It was unanimous that everyone loved it...and a few of the kids even asked if they could have it every day.

Recipe Note: Depending on the weather you may need more flour. Feel free to add up to 1/3-1/2 cup more flour depending on the humidity level. This is a stickier dough but you don't want it too sticky.



8.0 servings


Friday, July 9, 2010 - 9:13am


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