RHUBARB & RASPBERRY PIZZA
Steps:
- 1. Filling: Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside.
- 2. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.
- 3. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
- 4. Preheat oven to 400°F Roll out dough on floured parchment paper to 12? round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2? border.
- 5. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack.
- 6. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
