Rhubarb Basil Flatbread

I've had this recipe pinned since last summer (expect a lot more rhubarb recipes because for some reason I always miss rhubarb season) because I wanted to try rhubarb in a more savory application since Dave is getting tired of scones. We were both pleasantly surprised by how good this turned out. The tang of the rhubarb pairs nicely with the honey goat cheese. The mozzarella adds a nice savory note and the multitude of colors on this makes for a nice presentation. I would not be opposed to making this again with the last of the rhubarb, especially since this was so easy to put together for dinner.

Adapted from You Pinspire Me.

-Two thin pizza crusts (I used Brooklyn Bred)
-1/2 cup sweet BBQ sauce, divided
-6 green onions, chopped 
-2 decent sized stalks of rhubarb, chopped in 1/4" pieces
-1/4 cup basil, chopped
-2 ounces honey goat cheese, crumbled
-8 mozzarella ciliegine (about 4 ounces), sliced

Preheat the oven to 400. Heat a small skillet over medium heat and spray with cooking spray (or add a small amount of neutral cooking oil). Add the rhubarb and saute for two minutes, then add the green onions and saute for another two minutes.

Top the flatbread crust with BBQ sauce (1/4 cup per crust), evenly top with the goat cheese/mozzarella, and then add the rhubarb/green onions and basil.

Bake for 4-6 minutes.



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