Last week I raced to make my lunch so I could sit outside at my parents’ house by the lake. It had been hot and sunny all morning but we were busy with other obligations. I sat down on their porch swing with my plate, put my sunglasses on, and took a bite. A few seconds later I felt a cool streak of air weaving its way into the warm lake breeze. Within half a minute the wind had completely changed directions and was blowing cold air around me. The temperature dropped about 25 degrees in under a minute. Now let’s go back to two days ago when I was in my parents’ backyard again. It was a gray, cold afternoon. The kids still insisted on swimming in their little pool so we filled it with warm water from the kitchen sink. I felt that sneaky little stream of wind again, only this time it was warm. I didn’t want to get too excited, but inside I was cheering for that little warm streak to take over. Within about two minutes, the wind had shifted and the temperature rose about 20 degrees. I ended up jumping in the kiddie pool too. Oh, Duluth. Good ol’ Lake Superior really keeps us on our toes.
I’ve made one savory rhubarb recipe so far, and will be working on another today! Slicing the rhubarb thin for on top of this pizza helped the slight sour taste not get too overwhelming. The biscuity flatbread recipe I used for the crust worked really well with it too, but I think the crust you use can be flexible. This pizza is delicious and light. It felt like a summer pizza to be eaten in your backyard.
Apple Rhubarb Pizza
1 large pizza crust recipe (I used this one, but just made one crust and baked it rather than fried it.)
1/4 c olive oil
1/2 apple, sliced thin
2 rhubarb stalks, cut into 3 inch pieces and cut lengthwise twice
1/4 c goat cheese
handful of arugula
salt and pepper to taste
1 t chopped fresh basil
1. Heat oven to 400 F
2. Roll out pizza crust to about 12-14” and place on greased cookie sheet. Pinch sides all around to make a lip.
3. Spread 1/4 c olive oil on crust.
4. Lay rhubarb and apple slices evenly over crust.
5. Sprinkle with salt and pepper.
6. Sprinkle arugula, goat cheese, and basil evenly over the crust.
7. Bake for 25-30 min, or until crust and toppings are just starting to brown.