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Warm rhubarb and hazelnut streusel pizza
- Prep time:
- 30 mins, plus 20 minutes resting
- Cook time:
- 1 hr
- Serves:
- 4-6
Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping
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Ingredients
For the pastry base
- 175 g ready-to-roll Puff pastry
- 1 egg yolk
- 1 tbsp Milk, to glaze
For the rhubarb
- 3 sticks Rhubarb, (about 450g), cut into 3cm pieces on the diagonal
- 150g brown sugar
- 1 Lemon, zest only
- 1 tbsp grenadine
For the streusel
- 75g plain flour
- 75g golden brown sugar
- 75 g toasted Hazelnuts, kernels, toasted
- 75g cold Butter, diced
- 2 tsp grated zest of Lemons, or lime
For the mascarpone mix
- 150 g Mascarpone
- 1 tbsp icing sugar
- 1 tsp cornflour
- squeeze lemon juice
To serve
- double cream
Method
1. For the pastry base: roll out the pastry to 0.5cm thick in a pizza-shaped round, about 30cm in diameter. Refrigerate for at least 20 minutes and preheat the oven to 190C/Gas 5.2. Trim the edges of the chilled pastry with a sharp knife to make a neat circle, lay it on a baking tray and prick all over the surface with a fork to stop it puffing up too much.
3. Bake in the oven for about 10 minutes, or until the pastry starts to turn golden-brown. Remove from the oven, cool slightly and brush with the melted butter. Keep the oven on.
4. For the rhubarb: toss the rhubarb with the sugar and lemon juice in a sheet of aluminum foil, wrap the foil up and transfer to the oven for 15-20 minutes. Keep the oven on once you’ve removed the rhubarb.
5. Drain the rhubarb liquid in a sieve and reserve the rhubarb and liquid – you should have about 110ml of juice. Set both aside.
6. For the streusel: put all the streusel ingredients into a food processor and pulse until the mixture is the consistency of coarse breadcrumbs. Set aside.
7. For the mascarpone mix: mix all the ingredients together in bowl until smooth. Put this to one side.
8. To serve, spread the rhubarb over the pastry to within about 0.5cm of the edges.
Sprinkle the mascarpone mix in clumps over the rhubarb and then sprinkle the streusel generously over the top.
9. Return to the oven and bake until the top is golden-brown and crisp - a further 20 minutes or so. Cut into individual portions serve with a dollop of cream.
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Latest Comment
I baked the Hazelnut and rhubarb pizza which was lovely but the method does not match the ingredient list. For the base it says Milk to Glaze but then tells you to brush with melted butter?. For the rhubard it states zest only but tells you to use lemon juice? Good job I watch the programme so had an idea on which ingredients to use..