by kirra » Wed Oct 01, 2008 4:10 am
Strawberry-Rhubarb Pizza
Ingredients:
Pizza Dough:
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces cold sweet butter cut into cubes
1/2 cup plus 2 tablespoons cold milk
Sauce:
6 rhubarb stalks
1/2 to 3/4 cups of sugar
1/4 cup Marsala wine
Topping:
1 cup water
3/4 cup sugar
1 cup rhubarb slices, bias-cut
1/2 teaspoon freshly grated nutmeg
strawberries, sliced
Dough:
Mix flour, baking powder and salt in food processor. Add butter and pulse 30 or 35 times to pea-size pieces. Add cold milk and pulse just until combined. There will be small clumps. Knead a few times, turn out onto a floured surface and roll out or push and poke the dough into a 12-inch circle. Place on a cookie sheet. Raise the edge slightly to hold in the sauce and topping.
Sauce:
Chop rhubarb stalks and add to 1/2 to 3/4 cups of sugar (depending on how tart the rhubarb is) and 1/4 cup of Marsala wine. Gently cook in a saucepan until it's mushy, stirring occasionally. This will take about 10 minutes. Let it cool slightly while you prepare the topping.
Topping:
Make a simple syrup of 1 cup water and 3/4 cups sugar. Bring to a boil. Add rhubarb slices and freshly grated nutmeg and return to a boil. Remove from heat, add sliced strawberries and immediately strain liquid from fruit. Set fruit aside. Bring liquid to a boil again and reduce to 1/3 cup.
Assembly:
Spread sauce over pizza dough. Top with sliced strawberries and rhubarb, leaving an edge that's uncovered. Drizzle a little melted butter and Grand Marnier over the top. Bake in a 450-degree preheated oven for 20 minutes until the crust is golden. Remove from oven and pour reduced sugar syrup over top. Let cool for 5 to 10 minutes. Slice into 8 pieces and serve with a wonderful fresh sorbet -- mango or papaya are a nice contrast in flavor, or use strawberry for a same fruit/different temperature and taste contrast.
Variation: Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciuttos -- whatever is fresh and wonderful in the market.
[b][size=150]Strawberry-Rhubarb Pizza [/size]
Ingredients:
Pizza Dough:[/b]
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces cold sweet butter cut into cubes
1/2 cup plus 2 tablespoons cold milk
[b]
Sauce:[/b]
6 rhubarb stalks
1/2 to 3/4 cups of sugar
1/4 cup Marsala wine
[b]
Topping:[/b]
1 cup water
3/4 cup sugar
1 cup rhubarb slices, bias-cut
1/2 teaspoon freshly grated nutmeg
strawberries, sliced
[b]Dough:[/b]
Mix flour, baking powder and salt in food processor. Add butter and pulse 30 or 35 times to pea-size pieces. Add cold milk and pulse just until combined. There will be small clumps. Knead a few times, turn out onto a floured surface and roll out or push and poke the dough into a 12-inch circle. Place on a cookie sheet. Raise the edge slightly to hold in the sauce and topping.
[b]Sauce:[/b]
Chop rhubarb stalks and add to 1/2 to 3/4 cups of sugar (depending on how tart the rhubarb is) and 1/4 cup of Marsala wine. Gently cook in a saucepan until it's mushy, stirring occasionally. This will take about 10 minutes. Let it cool slightly while you prepare the topping.
[b]Topping:[/b]
Make a simple syrup of 1 cup water and 3/4 cups sugar. Bring to a boil. Add rhubarb slices and freshly grated nutmeg and return to a boil. Remove from heat, add sliced strawberries and immediately strain liquid from fruit. Set fruit aside. Bring liquid to a boil again and reduce to 1/3 cup.
[b]
Assembly:[/b]
Spread sauce over pizza dough. Top with sliced strawberries and rhubarb, leaving an edge that's uncovered. Drizzle a little melted butter and Grand Marnier over the top. Bake in a 450-degree preheated oven for 20 minutes until the crust is golden. Remove from oven and pour reduced sugar syrup over top. Let cool for 5 to 10 minutes. Slice into 8 pieces and serve with a wonderful fresh sorbet -- mango or papaya are a nice contrast in flavor, or use strawberry for a same fruit/different temperature and taste contrast.
[b]Variation: [/b] Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciuttos -- whatever is fresh and wonderful in the market.