From the Kitchens of Amy & JJ

Ahhhh, rhubarb season! What a great time to use this Midwest staple. pies, muffins, breads and more. There are great non-traditional uses for rhubarb. Since this hearty plant grows vigorously during the summer, try something new and see if you want to add something a bit more savory to your rhubarb recipes. Sweet, Tangy and Savory, this pizza is a great summer appetizer or a fun snack to bring to a gathering. Other things I have tried that work well – Rhubarb Vinaigrette, Rhubarb BBQ Sauce, Pickled Sweet Rhubarb, the list goes on and on.

Pizza Topped with Rhubarb, Nuts and Honey
Ingredients:
Pizza Dough – store bought or homemade
1 cup rhubarb, chopped
1 tablespoon olive oil
1/2 cup goat cheese, crumbled
1/2 cup shredded mozzarella cheese
1/4 cup nuts – your favorite – chopped (I use walnuts)
3 tablespoons honey

Prep:
Preheat the oven: Preheat your oven to 475°F
Get the dough ready. Follow the directions on the packaging or according to your recipe. Pro tip – Joel Heitkamp gave us a GREAT homemade dough recipe you can find in The Extra archives or at kfgo.com
Brush the rolled-out dough with olive oil, making sure not to have pools of oil and going to the outer edges.
Evenly spread the mozzarella cheese across the dough, leaving about 1/2 inch from the edge.
Spread the chopped rhubarb and crumbled goat cheese over the mozzarella.
Add the chopped nuts. NOTE – if you feel inclined, add some spinach or arugula to the top. A small amount will add color and flavor.
Bake the pizza:
Transfer the pizza to the preheated oven. Use a baking sheet or pizza stone. Add oil or flour to the stone to prevent burning. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted. For thicker crusts, add time – but move the pizza around on the backing sheet during the process to keep from burning.
Once done to your liking (I like a crispy crust) – remove from the oven and drizzle with honey while still hot.