Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

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.

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

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

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

A pizza that looks as good as it tastes! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 rhubarb stalk
  • 6-8 spears of asparagus
  • cooking spray
  • 1 spring onion
  • 4-6 oz fresh mozzarella
  • 1 flatbread pizza dough


  1. Preheat the oven to 350 degrees. 

  2. Wash and thinly slide the rhubarb stalks into roughly 6 inch horizontal strips. 

  3. Wash the asparagus. Use a vegetable peeler to thinly ribbon the asparagus. 

  4. Spray a grill pan and place the spring onion. Cook for 5 minutes until there are grill marks on one side. 

  5. Slice the fresh mozzarella and place it on the flatbread pizza. 

  6. Alternate the asparagus ribbons, spring onion, and rhubarb on the pizza. 

  7. Cook the pizza in the oven for 8-12 minutes. 

Rhubarb and Asparagus Flatbread Pizza

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Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Aspragus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Asparagus & Mushroom Pizza

Sharing one last asparagus recipe this week…for now. After creating all these recipes I am newly obsessed with asparagus. And today we are ending asparagus week with a little decadence in the form of burrata.

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Have you had burrata before? It’s a ball of mozzarella stuffed with a creamy inside. This is the first time I have ever cooked with it.  It’s really creamy so just a little bit goes a long way! Speaking of creaminess, this recipe is a little more decadent than my nutrition criteria, it has more than 5g of sat fat (around 7g). When you find something you want to make/eat that is more rich than what you typically eat, remember it’s all about balance. Choose foods throughout the day and week that will help to balance out your choice. When I ate this pizza for dinner, I skipped cheese (my main source of sat fat) for the rest of the day.

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To make this pizza, I took a shortcut with the crust. I decided to just buy it. When it comes to weeknight meals, perhaps even some weekends, it’s often unrealistic to make a pizza dough from scratch. I bought this herb pizza dough at Trader Joes, you can also buy whole wheat pizza dough which is typically my go-to, but with the spring vegetables, I thought that the herb dough would really put the pizza over the top. And it really did!

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The best part is that by using pre-made dough, this pizza was ready in under 20 minutes! Do you have 20 minutes? Go make this pizza tonight!

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Asparagus & Egg

Happy Spring for real today! Yesterday it snowed 5 inches in Boston! This week I am sharing recipes made with the quintessential spring veggie-asparagus!

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Today’s recipe is a quick 10 minute lunch or breakfast. I had something similar as a Tapas once and I liked the combo so much, I figured I would recreate it here.

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As an aside, what are your feelings on tapas. I love them but I know others aren’t so keen on the portion sizes. I have been told once or twice “it never fills you up.” However, sometimes you try something and it changes your opinion…right? 😉 I think tapas are great because you get to try so many things! You don’t have to put all your eggs in one basket.

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That being said, go fry an egg and place it on top of some asparagus and enjoy! (See what I did here)

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Ingredient of the week: Asparagus

Happy Spring! Nothing says spring in the vegetable world quite like asparagus.

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Asparagus is often remembered for the putrid smell it causes in urine. But supposedly, only 25% of people actually smell asparagus pee. It takes a certain gene to allow you to detect the smell and only 25% of people have this gene. (I am certainly one of those people, but I am also not sure its only 25%. Can any of you not detect the smell).

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I  was going away for the weekend, after purchasing some fresh asparagus that I didn’t want to waste. I researched and discovered the best way to store fresh asparagus is to keep the rubber band around the end of the stalk and then place the stalks standing up in a small jar filled with about an inch of water. See below for before and after pictures.

Can you even tell the difference?

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