I picked up some fresh rhubarb at the organic market last week. I love the bright reddish-pink stalks and the unique, tart flavor that begs to be sweetened. Rhubarb is only in season for a short time so I just had to buy some. Faced with bringing an appetizer to a party (I already had a Naan bread in my freezer), I thought... could I make a savory pizza with my rhubarb? The answer is YES! The rhubarb actually cooks down into a jam-like state, reminiscent of tomato sauce. It's tangy, a gorgeous color, and is a perfect platform for the goat cheese and toasted walnuts. You may want to add more ingredients but keep this pizza simple so the rhubarb is the star. You could also serve this jam along side cheeses on a cheese board or as a condiment to a grilled chicken breast or pork tenderloin for something a bit different.
Savory Rhubarb Jam and Goat Cheese Pizza
For the sauce:
1 /4 of a large red onion, sliced
1 clove garlic chopped
1 T fresh ginger, chopped
1 lb rhubarb stalks, washed, trimmed and cut crosswise into slices
3 T balsamic vinegar
1 cup cranberry juice or pomegranate-cranberry juice
1/4 cup brown sugar
2 T olive oil
Heat the olive oil in a wide skillet, add the onion, garlic, ginger and rhubarb and cook, stirring frequently until caramelized, about 10 minutes. Add the vinegar, juice and brown sugar, stirring to combine. Cook over medium heat for about 45 minutes, stirring occasionally, You want it to reduce to a thick jammy consistency.
For the pizza:
2 Naan bread - you can use 2 rectangle shaped or 4 round/oblong
1 - 4 oz chub of mild goat cheese
1/2 cup toasted walnuts
fresh thyme or basil for garnish
olive oil for brushing on the crust
Preheat the oven to 400 degrees. Remove the Naan bread from the packaging and place on a sheet pan. Brush with olive oil and pre-bake for 12 minutes. Remove from oven and spread with the rhubarb jam to cover, leave a little bit of the edge showing. Top with the goat cheese and bake for about 10 minutes or until the edges are browned and the cheese slightly melted. Crush the walnuts over the top, garnish with thyme or basil, cut and serve.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"