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Pizza topped with ricotta, roasted rhubarb, and caramelized onions

Roasted Rhubarb & Ricotta Flatbread

Michele Pesula Kuegler
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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

Keyword flatbread