On that sunny Saturday morning, my kids and I wandered through rows of vibrant produce, each stall brimming with fresh possibilities. It was there that I first spotted the rhubarb, its ruby-red stalks calling out to me. Rhubarb usually makes me think of pies and jams, but I wanted to challenge myself and think outside the box. What if I pickled it and used it as a pizza topping? This idea sparked a culinary journey that led to the creation of this unique and delicious pizza.
The key to this recipe is the pickled rhubarb. It adds a tangy, slightly sweet punch that pairs perfectly with the creamy goat cheese and the fresh, green flavors of asparagus and spinach. Drizzling a bit of heavy cream over the top before baking helps to meld all the flavors together, creating a pizza that’s rich yet refreshing.
I remember serving this pizza to my friends at a casual dinner party, and it was an instant hit. The combination of textures and flavors kept everyone coming back for more. Some of my friends even suggested adding a handful of arugula right after baking for an extra peppery kick. This recipe is versatile and forgiving, making it perfect for those who love to experiment in the kitchen.
Whether you’re looking to impress guests or simply want to treat your family to something special, this Asparagus, Spinach, and Pickled Rhubarb Pizza is sure to become a favorite. It’s a delightful way to celebrate the vibrant produce of spring and summer, and I can’t wait for you to try it!
Making Asparagus, Spinach, and Pickled Rhubarb Pizza
Click here to get printable version
Ingredients:
- 1 (14- to 16-ounce) ball pizza dough
- 1/4 cup sugar
- 1/2 cup white balsamic vinegar
- 3/4 cup thinly sliced rhubarb
- kosher salt
- extra-virgin olive oil
- 4 ounces soft goat cheese (crumbled)
- handful baby spinach or baby arugula
- 1 tablespoon chopped pistachios
- crushed urfa pepper or red pepper flakes
- 1/2 bunch asparagus (ends snapped off, spears thinly sliced on the bias)
- 1/4 cup heavy cream
Directions:
Preheat your oven to 500°F if using a baking sheet, or as high as it will go if using a baking stone/steel. Place the stone/steel in the oven before preheating.
To pickle the rhubarb, place the rhubarb slices in a heatproof bowl or jar. In a small saucepan, heat the vinegar and sugar over medium-high, stirring until the sugar dissolves. Pour the hot mixture over the rhubarb and let it cool to room temperature. Drain and set aside.
Roll out the pizza dough into a 12-inch circle. Place it on an oiled baking sheet or a floured pizza peel if using a stone/steel.
Brush the dough lightly with olive oil, covering all the edges. Sprinkle with salt and your choice of pepper flakes. Top with sliced asparagus, spinach, and crumbled goat cheese. Drizzle the heavy cream over the toppings.
Bake the pizza until the crust is golden and the cheese browns slightly, about 8-10 minutes on a baking sheet or 6-8 minutes on a baking stone/steel.
Remove the pizza from the oven and sprinkle the chopped pistachios on top. Let it sit for about 5 minutes before slicing and serving.
FAQs:
Can I use a pre-made pizza dough for the Asparagus, Spinach, and Pickled Rhubarb Pizza?
Yes, you can use a pre-made pizza dough for this recipe. However, ensure it is at room temperature before rolling it out. This will make it easier to handle and achieve the desired thickness.
What can I use as a substitute for white balsamic vinegar?
If you don’t have white balsamic vinegar, you can substitute it with regular balsamic vinegar or apple cider vinegar. Each will give a slightly different flavor profile, but they will still complement the rhubarb well.
How do I store leftover pickled rhubarb?
Leftover pickled rhubarb can be stored in an airtight container in the refrigerator for up to two weeks. This makes it a convenient topping for other dishes or future pizzas.
Can I add other toppings to this pizza?
Absolutely! You can add other vegetables like bell peppers or mushrooms, or even proteins like grilled chicken or prosciutto. Keep in mind that additional toppings might affect the cooking time slightly.
How do I prevent the pizza crust from becoming soggy?
To avoid a soggy crust, make sure to preheat your oven and baking sheet/stone properly. Additionally, use a light hand when brushing olive oil and adding toppings, ensuring they are evenly distributed without overloading the pizza.
Asparagus, Spinach, and Pickled Rhubarb Pizza
Ingredients
- 1 14- to 16-ounce ball pizza dough
- 3/4 cup thinly sliced rhubarb
- 1/2 cup white balsamic vinegar
- 1/4 cup sugar
- extra-virgin olive oil
- kosher salt
- crushed urfa pepper or red pepper flakes
- 1/2 bunch asparagus ends snapped off, spears thinly sliced on the bias
- handful baby spinach or baby arugula
- 4 ounces soft goat cheese crumbled
- 1/4 cup heavy cream
- 1 tablespoon chopped pistachios
Instructions
- Preheat your oven to 500°F if using a baking sheet or as high as it will go if you're using a baking stone/steel. Make sure to place the stone/steel in the oven before preheating.
- For the pickled rhubarb, put the rhubarb slices in a heatproof bowl or jar. In a small saucepan, bring the vinegar and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Pour this hot mixture over the rhubarb and let it cool to room temperature. Drain and set aside the pickled rhubarb.
- Roll out your pizza dough to a 12-inch circle. Place it on an oiled baking sheet or a floured pizza peel if using a stone/steel.
- Lightly brush the dough with olive oil, covering all the edges. Sprinkle with salt and your choice of pepper flakes. Add the sliced asparagus, spinach, and crumbled goat cheese on top. Drizzle the heavy cream over everything.
- Bake the pizza until the crust turns golden and the cheese browns slightly. This should take about 8-10 minutes on a baking sheet or 6-8 minutes on a baking stone/steel.
- Once done, remove the pizza from the oven and sprinkle the chopped pistachios over the top. Let it sit for about 5 minutes before slicing and serving.
