Chorizo, Mozzarella and Rhubarb Pizza

For as long as I can remember, my dad has grown rhubarb in our garden. He enjoys stewing it and then putting it on his cereal in the mornings. This year was a bumper year, however, and our freezers soon became filled with bags of it (much to the annoyance of mum!). I was tasked with coming up with novel ways to use it up – we’ve had rhubarb chutney, rhubarb chicken curry, rhubarb cake... and of course the only way to ever end a traditional British Sunday lunch, apple and rhubarb crumble! The penny then dropped and I was excited to incorporate it into a new pizza recipe. As scrummy and as quick as it is, I’m on a rhubarb-free diet for a while, so might wait a while before cooking it again...

To make the base for this pizza, please click here.

To make the stewed rhubarb you’ll need:

750g of rhubarb, cut into chunks

100g caster sugar

2 tbsp water

Pop the ingredients in a pan and allow to them to simmer gently for about 10 minutes, until the rhubarb has become tender and the sugary sauce has thickened. Then, remove from the heat and allow to cool slightly. This will make more rhubarb than is required so live like Dad and try the leftovers on your bran flakes tomorrow morning!

Other ingredients:

3 tbsp tomato purée

125g mini mozzarella pearls

60g sliced chorizo

Method:

1.      When the bases have finished proving and you’ve taken them out, turn the oven to 210°C.

2.      Mix 3 very generous spoonfuls of the rhubarb with 3 tbsp of tomato purée and spread evenly over the two pizza bases.

3.      Dot the mozzarella and chorizo on top and bake for 10 minutes.

4.      Buon appetito!