While growing up, I remember enjoying fresh produce from the garden. We often exchanged excess produce with the neighbors, who also kept a garden. Outside the garden, in the western part of the yard, there was a patch of hearty rhubarb that popped up every year. I love rhubarb, but for the life of me, I cannot recall any recipes we used it in. Though, I do remember a plethora of uses for the garden zucchini, sweet and savory.
Last summer I started entertaining the thought that rhubarb could be savory. Around the same time, I was trying out lower lactose “alfredo” sauce recipes. This recipe really came together as a result of those interests.
The rhubarb is sautéed with fresh green onions giving it a zippy it’s-summer-and-the-produce-is-rockin’ vibe. The alfredo sauce, basil and mozzarella cheese create a level of comfort. Finally, a bit of tang with crumbled goat cheese to top it all off.
In the time since I posted my last pizza recipe, I have changed my favorite crust recipe. This crust is a bit more tender while still being flavorful, even when adding in some wheat.
Hope you get a chance to give this recipe a try. Be sure to tag MamaSparrow on social media with pictures of your recipe results. Have a great holiday weekend!
Serves 2 slices or 1/4 of a pizza round
Rhubarb Basil White Sauce Pizza
Yields Makes 2 Pizza 12-14 inches round
Sauteed rhubarb and fresh green onions over alfredo sauce and basil. Tangy goat cheese and mozzarella cheese top off this cozy, spring pizza.
42 minPrep Time
18 minCook Time
1 hrTotal Time
New Crust Recipe
1 cup water
1 pack active dry yeast (also ok to use instant, let sit 15-20 mins instead of the 30 - 1 hr)
1 cup flour
2 tsp sugar
1 tsp salt
2 cups flour, divided, I like a mix of wheat and all-purpose
Olive oil or melted butter (optional)
Garlic salt (optional)
Cornmeal dusted on baking pans
1 Tb olive oil
2 cup rhubarb, chopped
6 green onions, finely sliced
16 oz of alfredo sauce*
½ cup fresh basil, chopped
4 ounces goat cheese, sliced or crumbled
3 cups of shredded mozzarella cheese
In a large mixing bowl, combine the water, yeast, 1 cup flour and sugar. Let sit covered 30 minutes to 1 hour if using active dry yeast. For instant yeast, let sit 15 - 20 minutes.
Uncover the bowl and mix in the salt. Add 1 ½ cup cups of flour measuring in 2 Tbs. at a time. Mix. Sprinkle the last ½ cup of flour onto a lightly floured surface and shape the dough into 2 pizza rounds. Bunch the dough around the edges to form crust. Spread dough rounds with olive oil or melted butter and sprinkle with garlic salt, if desired.
Dust baking pans with cornmeal before placing dough on them.
Preheat the oven to 425 degree F.
While the oven warms, start cooking the toppings. Warm the olive oil in a saucepan over medium low heat. Toss in the green onions and warm a couple of minutes. Add the chopped rhubarb to the pan with the onions and warm for another couple of minutes. Pull the pan off the heat and set aside.
Top the crust with the sauce. Evenly spread the onion rhubarb mix over the sauce. Spread the chopped basil for the next layer. Finish the pizzas topping with cheese and garnish with fresh basil leaves.
If eating immediately, bake at 425 degrees F for 10 - 15 minutes until cheese is melted and crust is golden.
Freezing for Later
If freezing for later, set pizza on a cooling rack to allow crust to cool completely. Prepare the pizza for freezing by wrapping in plastic wrap and then a layer of aluminum foil. Mark the wrapped pizza before placing it in the freezer.
Preheat oven to 450 degrees F. Place frozen pizza on baking sheet or foil. Bake 15-25 minutes, until crust browns and cheese is bubbly.
*I used a homemade cauliflower alfredo sauce. http://leelalicious.com/healthier-cauliflower-alfredo-sauce/
It is healthier and has less lactose. The recipe easily converts to a dairy free/vegan sauce.
My childhood memories of cinnamon rolls and sweet breads are associated with holidays and special occasions. My mom would prepare the tasty treats in a pan the night before. The first riser was responsible for turning on the oven in the morning.
Making these kinds of treats from scratch may seem daunting, but I wanted to share a few secrets for making the process more breezy. This is the same base recipe I use for Honey Fig Jam Rolls. It’s a nice, quick sweet roll recipe that is about 1 hour to make from start to finish.
Perhaps you have many other things to coordinate, though. Cinnamon rolls are quite forgiving. Below are a few ways you could make these work for your situation.
Refrigerate for the last rise, bake in the morning. You can prepare them up to the point of the final rise – getting them cut and into a pan. Allow them to rise in the refrigerator overnight and bake the next morning.
Rise and freeze to bake later. Allow them to rise and then freeze for later.
Bake, freeze, then warm to serve. Follow the whole recipe and do a shortened bake ahead of time and freeze for later. Then all you need to do is to warm and add your topping.
With some manageable preparation options you can surprise guests and include from-scratch sweet rolls on your brunch menu. These cinnamon rolls go above and beyond with a satisfying inclusion of fresh orange and a healthy drizzling of maple icing. Hope you have a chance to make these real soon. We would love to see photos of your results – tag Mama Sparrow on your social media shares.
Orange Cinnamon Rolls
Yields 9 rolls
Sweet, orange kissed cinnamon rolls drizzled with a maple-orange icing.
40 minPrep Time
20 minCook Time
1 hrTotal Time
2 ¾ cup flour
2 Tbs sugar
1 tsp salt
1 package instant yeast
½ cup water
¼ cup milk, room temperature
2 Tb unsalted butter, room temperature
1 egg, room temperature
¾ cup brown sugar
Zest from 1 orange
2 Tb cinnamon
¾ cup butter, melted
1 - 1 ¼ cup confectioners sugar
1 - 2 Tbs. orange juice
2 tsp maple syrup
Mix all the dry dough ingredients together in a medium size bowl. In a microwave safe bowl, combine the water, milk and butter. Heat for 45 seconds, or until the butter is melted. Stir the wet ingredients into the dry mix. Stir the egg in. Knead the dough for 4 minutes. Dough should get smooth, have a bit of grip and bounce. Rest the dough in a lightly greased bowl for 5 minutes.
Preheat the oven to 200 degrees F. Mix the orange zest, brown sugar, and cinnamon together in a small bowl. Set aside.
After the dough has rested, roll it out on a lightly floured surface or silpat mat, shaping dough into a rectangle about 9x15 inches. Spread the melted butter over the dough.* Then spread the brown sugar cinnamon mix over top the butter on the dough. Leave 1 inch without filling on one of the long sides of the rectangle; this will be the seam. Starting at the long, not seam side, begin rolling the dough jelly roll style. End the log roll with the seam side down. Use a sharp, floured knife to cut the log into 9 sections to make rolls.
Place rolls into a 9x9 inch pan lightly greased and covered with greased parchment paper. Cover the pan with aluminum foil. Turn off the oven and place the covered pan of rolls in the oven to rise for 20 minutes.
After rising, remove the aluminum cover from the rolls and leave in oven while turning on to 375 degrees F. Bake 16-20 minutes until the rolls just start to get golden. Remove from oven and top rolls with drizzle.
To make topping, combine sugar and orange juice in a bowl. Whisk together and add in maple syrup. Adjust ingredients to desired consistency and taste.
*For cinnamon rolls, I usually reserve ⅓ or ¼ of the melted butter to pour over the rolls after they have risen, just before baking. The rolls tend to be a bit more tender and the sugar near the bottom of them caramelizes.