Rhubarb-apple compote (with cardamom, cloves, brown sugar & allspice), baked onions with balsamic vinegar, honeycrisp apples, baked rhubarb (with pear juice & lime zest), blue cheese crumbles, Graham cracker pie crust, walnuts, fresh oregano
1 ball of pizza dough
flour for dusting
salt & pepper
Graham cracker pie crust
handful of walnuts
handful of fresh oregano leaves
1-2 white onions, peeled & cut into about 8 wedges each
1-2 tablespoons brown sugar
~½ cup crumbled blue cheese
1 honeycrisp apple, thinly sliced
For the baked rhubarb:
1 bunch rhubarb, sliced into 2-inch pieces
2 tablespoons pear juice
zest of 1 lime
2 tablespoons caster sugar (or regular granulated sugar will work just fine)
For the rhubarb compote:*
1 red onion, peeled & finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1 ½ pound rhubarb, chopped
2 medium apples (we used honeycrisp), cut into small chunks
3 cups water
½ cup apple cider vinegar
¼ cup brown sugar
1 teaspoon allspice
3-4 cardamom pods, crushed (large shell pieces removed)
5-6 cloves, crushed
*This will made a good deal more jam than you’ll need for the pizza, so feel free to divide the ingredients depending on how much you want. I recommend saving it to serve with cheese or on toast!
The rhubarb compote can be made in advance and stored in the refrigerator. If you want to make it the same day, leave a couple hours to start it before you want to start your pizza.
To begin, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté for about 5 minutes, until they have softened slightly, then add the cardamom and cloves.
Now add the rhubarb, apples, water, cider vinegar, brown sugar & allspice, and stir to combine. Bring to a boil, then reduce heat and simmer for about an hour to an hour and a half, until the mixture is thick and reduced. Store in sterilized jars until you’re ready to use it.
When you’re ready to start the rest of your pizza, preheat your oven to 285° F. Place your rhubarb slices in a single layer on a pan or baking dish and evenly sprinkle the caster sugar, lime zest and pear juice over top. Cover with tin foil and roast for half an hour, until slightly soft. Remove the foil and roast for another five minutes or so, then take out and set aside.
Increase your oven temperature to 425° F. Place the onion wedges in a baking dish and drizzle with olive oil. Sprinkle with salt, pepper & a bit of brown sugar and bake for about 25 minutes. Next drizzle them with balsamic vinegar and cook for an additional 5 minutes. When they are softened and browned on the edges, take them out and set aside.
Now increase the oven temperature to 550° F, and prepare your dough using the instructions on the right. When the oven is hot and your dough has baked for a minute, take it out and brush it lightly with olive oil.
Spoon out an even layer of the rhubarb compote and lay out your crisp apple slices. Next, sprinkle with the crumbled blue cheese and add the onions & baked rhubarb. Sprinkle with walnuts and crumble however much of the sweet pie crust feels right.
Pop it in the oven and bake until the crust is golden brown. When it’s done, take it out, sprinkle with fresh oregano leaves, and enjoy!