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6 to 8
servingsEasy
Published 1989
This fruit “pizza” can be executed with any fruit in season: apricots, Italian prune plums, peaches, or nectarines; pears and apples will be better if they are sautéed in butter first.
Roll out the bread dough into a circle approximately 10 inches in diameter and no more than ⅛ inch thick.
Arrange the slices of rhubarb into one layer of concentric circles on the dough. Sprinkle with sugar to taste and dot with tiny pieces of butter. Bake in a preheated 425°F oven until the rhubarb starts developing black tips. Cool before enjoying with café au lait.
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