The most common question I get asked by friends and families is how do you come up with all your recipes. Well, I start by choosing the Ingredient of the week: one that is seasonal and available in Washington, DC (sometimes that’s hard in itself). Especially when I see all the fruits and vegetables in season in California! After I come up with the ingredient, I look for ideas and inspiration. Usually this involves looking through photos on Foodgawker, Pinterest, Instagram, and restaurants I have been too. I usually uses other ideas as a starting point and then make everything my own.
However, today’s recipe really came out of thin air. I thought the thin strips of rhubarb would look beautiful with ribbons of asparagus, and I had some spring onions in my fridge I wanted to use, so I went with it! And as far as looking beautiful, I hope you would agree it is! But I will also vouch that it tastes delicious too!
Rhubarb and Asparagus Flatbread Pizza
A pizza that looks as good as it tastes!
Ingredients
- 1 rhubarb stalk
- 6-8 spears of asparagus
- cooking spray
- 1 spring onion
- 4-6 oz fresh mozzarella
- 1 flatbread pizza dough
Instructions
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Preheat the oven to 350 degrees.
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Wash and thinly slide the rhubarb stalks into roughly 6 inch horizontal strips.
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Wash the asparagus. Use a vegetable peeler to thinly ribbon the asparagus.
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Spray a grill pan and place the spring onion. Cook for 5 minutes until there are grill marks on one side.
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Slice the fresh mozzarella and place it on the flatbread pizza.
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Alternate the asparagus ribbons, spring onion, and rhubarb on the pizza.
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Cook the pizza in the oven for 8-12 minutes.
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