Two True Spring Pizzas
This got a bit experimental, which is how I like my pizza. Although to be honest, with the internet these days nothing is really that experimental. I shared the recipe for Shaved Asparagus Pizza with Rhubarb Vinegar and Rhubarb Cranberry Goat Cheese Pizza at Foodlink, which is a non-profit organization working to promote local food. Here are some extra pictures:
Shaved Asparagus Pizza with Rhubarb Vinegar –
Recipe PDF
Inspiration for Rhubarb Vinegar with Asparagus from Food Network and Shaved Asparagus Pizza from Smitten Kitchen
Rhubarb Cranberry Goat Cheese Pizza –
Recipe PDF
Inspiration for honey-glazed rhubarb from Brooklyn Locavore
And finally, my assistant, hard at work grating cheese (and yes, that’s pepperoni on the cutting board for the “kid” pizza, what can I say, kids just love their pepperoni, but at least it’s from a local company):
June 6, 2013 @ 7:38 am
Love the idea of using rhubarb on a pizza!
June 6, 2013 @ 8:04 am
Yeah, me too, but it’s funny because I feel like I’m still not really sure what rhubarb tastes like. It’s always being combined with other strong flavours, in this case the goat cheese and cranberries. So I may continue to see what I can add it to. On the pizza this time it reminded me of an apple or pear…
June 6, 2013 @ 8:21 pm
I know what you mean. It’s a great idea though, I’m vegan but often make a almond ‘feta’ so would be nice to try it with that!
June 6, 2013 @ 8:42 pm
Great idea!
June 7, 2013 @ 8:45 am
June 6, 2013 @ 8:56 am
Just wanted you to know that you inspired me to go to the Dunwoody Green Market yesterday. Honestly I only purchased a peach pastry, some cookies for Salus, and a few bags of organic , vegan energy bites. But I did marvel at the produce and meat. Maybe next time I will branch out into oils and vinegars or yogurt?
June 6, 2013 @ 12:53 pm
Great Samantha! Glad to be inspiring
Is the Green Market a farmer’s market?
June 8, 2013 @ 5:25 pm
Yes, it is only on Wednesday mornings and it is teeny, but it is about my speed.
June 7, 2013 @ 9:41 am
Thanks for the blog share. And love the idea of rhubarb on a pizza! So glad I could provide inspiration. I made a warm spring salad the other day with a bit of chopped rhubarb (no honey). The salad was great, except for the rhubarb. Way too tart–definitely needs that honey glaze!
June 7, 2013 @ 10:35 am
Hey, good to know! I’d love it if rhubarb could be used “as is” but it seems that a light sweetness is necessary. Still, I’m happy to be finding more uses of it besides just cobblers, crumbles, and jams!
June 7, 2013 @ 10:42 am
Same here. I think you’ll need to experiment a lot. When I was originally searching for non dessert rhubarb recipes there was very little, but I know it can be done and well!
Southern Ontario Local Menu Plan – June 10-16 | The Local Kitchener
June 8, 2013 @ 4:37 pm
[…] things to add to our spring bounty from Bailey’s. Our fridge and pantry are now full of asparagus, rhubarb, green onions, shallots, mushrooms, carrots, and several other things I can’t remember off the […]