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
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
Save RecipeIngredients
- 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
Instructions
- 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.
- Eating Now
- 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.
Notes
*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.
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