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.