WOOD FIRED ITALIAN CRUST
HONEY-WHIPPED GOAT CHEESE
FRESH RHUBARB COMPOTE
A few days with some sunshine and our rhubarb finally shot up! Our bees are also finally flittering about the farm this week, so I combined these two things into a dessert pizza that really represents what's happening here this week. I whipped some fresh chèvre from LaClare Family Creamery with some of our own honey. It makes it so sweet and glossy, and it's a great base for a simple rhubarb compote to be layered on top. It needed a bit of a crunch, so I caramelized some oats for a topping.
(Sidenote: Pay no attention to the smudge in the picture. I stumbled with the pizza when I went to take a photo of it and my hand ended up coated in the lava-hot toppings. I almost cried.)