Ultimate Vegetarian - Apple & Rhubarb Pizza

[Guest guest]

Here is a rhubarb recipe for Shawnee right out of our cookbook-of-the-week:

 

* Exported from MasterCook *

 

Apple & Rhubarb Pizza

 

Recipe By : The Ultimate Vegetarian Cookbook by Paul Gayler, page128

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

Pizza

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE PIZZA BASE***

1 envelope dry yeast

OR 1 cake fresh yeast

2/3 cup lukewarm milk

2 cups all-purpose flour

4 tablespoons superfine sugar

plus extra to sprinkle

***FOR THE RHUBARB TOPPING***

3/4 pound rhubarb -- cubed

2 tablespoons superfine sugar

ounce stem ginger -- finely chopped

***FOR THE APPLE TOPPING***

4 apples -- peeled

cored and thinly sliced

3 tablespoons unsalted butter -- melted

Rhubarb Sorbet -- to serve

(see separate recipe)

 

Pizzas have been topped with just about everything,...but have you tried a

sweet pizza? In this recipe, the pizza is topped with a ginger-spiced

rhubarb puree and thin slices of caramelized apple. Serve with Rhubarb

Sorbet (see separate recipe).

 

1. For the pizza base, dissolve the yeast in the water and when frothy,

pour onto the flour and sugar in a bowl. Stir to combine, then knead to

form a smooth dough. Cover the bowl with a damp cloth and leave for 20-30

minutes in a warm place until doubled in size.

 

2. Meanwhile, place the rhubarb in a medium pot with the sugar and

ginger. Bring to a boil, lower the heat, and simmer for 20-25 minutes,

until nearly all the liquid has evaporated and the rhubarb is syrupy. Let

cool.

 

3. When the dough has risen, punch it down by punching it with your

fists. Roll out the dough into one large rectangle. Place on a sheet of

baking parchment on a baking sheet.

 

4. Spread the rhubarb evenly over the base, then lay the apple slices,

overlapping, over the top. Brush the pizza with melted butter and leave in

a warm place to rise for 30 minutes longer. Sprinkle with a little

superfine sugar and bake for 20-25 minutes, until the apples are golden and

the pizza is crisp. Serve with rhubarb sorbet, if desired.

 

Oven preheated to 400F. Preparation & cooking time 1-1 1/2 hours, plus 1

hour rising time. Serves 6.

 

Nutritional notes: calories 319; protein 5g; carbohydrates 61g; total fat

8g; of which saturated fat 5g; fiber 3g; sodium 7mg.

 

- - - - - - - - - - - - - - - - - -