member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Strawberry-Rhubarb Pizza


    Source of Recipe


    Internet

    List of 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.

    Assemble:
    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.

    Alternatives:
    Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciuttos -- whatever is fresh and wonderful in the market.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |