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!
- 1 rhubarb stalk
- 6-8 spears of asparagus
- cooking spray
- 1 spring onion
- 4-6 oz fresh mozzarella
- 1 flatbread pizza dough
Preheat the oven to 350 degrees.
Wash and thinly slide the rhubarb stalks into roughly 6 inch horizontal strips.
Wash the asparagus. Use a vegetable peeler to thinly ribbon the asparagus.
Spray a grill pan and place the spring onion. Cook for 5 minutes until there are grill marks on one side.
Slice the fresh mozzarella and place it on the flatbread pizza.
Alternate the asparagus ribbons, spring onion, and rhubarb on the pizza.
Cook the pizza in the oven for 8-12 minutes.