Roasted Rhubarb & Ricotta Flatbread

by Michele Pesula Kuegler | April 27th, 2020 | Main Dishes, Recipes
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Let rhubarb’s savory side shine in this easy to make Roasted Rhubarb & Ricotta Flatbread recipe that works well as an entrée or appetizer course.

Pizza topped with ricotta, roasted rhubarb, and caramelized onions
Pizza topped with ricotta, roasted rhubarb, and caramelized onions

Roasted Rhubarb & Ricotta Flatbread

Michele Pesula Kuegler

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins

Course Main Course

Servings 2

Ingredients

  

  • 1/2 batch Think Tasty pizza dough
  • 1 tablespoon olive oil divided
  • 1 cup sliced sweet onion
  • 4 rhubarb stalks
  • 1 cup whole milk ricotta
  • Freshly ground black pepper
  • Flaked sea salt
  • Honey

Instructions

 

  • Preheat oven to 400°.
  • Heat large frying pan over medium heat, add 1/2 tablespoon olive oil.
  • Add onion, reduce heat to low, and sauté for 5 minutes
  • Stir the onions; sauté for another 5 minutes.
  • Stir the onions, sauté for a final 5 minutes or until tender and golden brown.
  • Set onions aside.
  • Cut rhubarb into 1-inch sections, which should make about 1-1/4 cups.
  • Place rhubarb on rimmed baking sheet, and toss with 1/2 tablespoon olive oil.
  • Bake for 5 minutes.
  • Remove rhubarb from oven to cool.
  • Increase oven temperature to 450°.
  • Put ricotta in a medium-sized bowl, and whisk for 30 seconds.
  • Place a pizza stone or an non-rimmed baking sheet in oven.
  • On a floured work surface pat and/or roll dough into approximately 13”x9” rectangle.
  • Place dough on preheated pan, and bake for 10 minutes.
  • Remove dough from oven.
  • Top dough with ricotta, then rhubarb, and finally onion.
  • Bake for 5 minutes.
  • Sprinkle with pepper and salt; drizzle with honey.
  • Slice, and serve.

Video

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Living in Arkansas this spring, it’s nice to see fresh produce arriving sooner in the season. In New Hampshire, rhubarb typically appears in late April or May. Here, I’ve had access to it since late March. Although there are things about New Hampshire I miss, the colder weather and lesser amounts of produce aren’t among them.

When I spied rhubarb at the grocery store, I knew that I wanted to do two things. One, begin a series on spring ingredients. Every year the return of spring is exciting. This year embracing spring and its new growth seems even more important. Second, continue to promote rhubarb as an ingredient to be used in savory dishes.

Pizza topped with ricotta, roasted rhubarb, and caramelized onions

Over the years, I’ve made a number of savory items with rhubarb, which will be highlighted later this week. For today I want to focus on this roasted rhubarb & ricotta flatbread. It’s a really simple dish, especially if you’re comfortable making your own pizza dough. If the prospect of yeast concerns you, cut a corner. I won’t judge. Buy pre-made crust in whatever variety pleases you.

Now, onto the toppings: rhubarb, onions, and ricotta. The hardest one isn’t even hard; it’s simply a matter of patience. Caramelizing the onions will take about 15 minutes, but it requires little more than occasionally stirring. The rhubarb simply needs to be sliced and roasted. The ricotta has to be whisked.

Pizza topped with ricotta, roasted rhubarb, and caramelized onions

Finally, assemble and bake. So, you either need to roll out dough or take the pre-formed crust out of its package. Top with ingredients. Bake. See? It’s easy.

When it’s done you have a pizza that may be the most unique you’ve ever had. In this case unique is also amazing! Creamy ricotta, sweet and savory onions, and tangy rhubarb make a combination of amazing flavors and textures to enjoy.

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