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Spring Garden Pink Rhubarb & Labneh Lebanese Pizza

A vibrant Lebanese pizza with tangy rhubarb, creamy labneh, and za’atar, baked on a feather-light man’oushe dough—perfect for spring potlucks.

Total: 3 hours 15 minutes
Difficulty: Advanced
Serves: 8
Lebanese Pizza Spring Rhubarb Potluck Garden Fresh spring potluck professional-technique

What Makes This Special

This Lebanese-inspired pizza (man’oushe) celebrates spring with garden-fresh rhubarb, creamy labneh, and a shower of za’atar, creating a stunning soft pink finish thanks to the rhubarb’s natural blush. The advanced dough technique ensures a crust that’s both chewy and tender, making each slice portable and perfect for sharing at potlucks. Minimal processing lets each seasonal ingredient shine, while visual appeal and punchy flavors guarantee crowd-pleasing results.

Ingredients

Every element in this pizza is chosen for balance and visual beauty. The dough uses a high-hydration technique for professional results. Labneh offers creamy tang and acts as a canvas for the delicately tart, jewel-pink rhubarb. Za’atar and sumac add herbal, citrusy depth, and pink peppercorns provide a subtle floral note.

For the Man’oushe Dough

  • Bread flour: High protein for a chewy, airy crust.
  • Water, yeast, salt, sugar: Classic pizza base—hydration is key for tenderness.
  • Olive oil: Adds flavor and extensibility.

For the Topping

  • Labneh: Lebanese strained yogurt for creaminess.
  • Rhubarb: Thinly sliced for quick, gentle cooking—its tartness balances the richness.
  • Spring onions, mint: Herbaceous, fresh, classic garden flavors.
  • Za’atar, sumac: Add signature Lebanese aroma and tang.
  • Pink peppercorns, lemon zest: Extra fragrance and color.

Instructions

Step 1: Prepare the Man’oushe Dough (Advanced High-Hydration Technique)

  1. In the stand mixer bowl, combine 500g bread flour and 325ml lukewarm water. Mix on low just until no dry flour remains. Let rest (autolyse) for 30 minutes—this develops gluten gently and improves extensibility.
  2. Add 10g salt, 5g sugar, and 5g instant yeast. Mix on medium speed for 6–8 minutes until a smooth, elastic dough forms and pulls from the sides. Drizzle in 35ml olive oil slowly; mix until fully incorporated and dough is glossy (another 2–3 minutes).
  3. Transfer dough to a lightly oiled bowl. Cover and bulk ferment at room temperature for 1.5 hours, performing one gentle stretch-and-fold after 45 minutes to strengthen gluten.

Step 2: Shape and Rest the Dough

  1. Turn dough onto a lightly floured surface. Divide into two equal pieces (for two large pizzas, or four for smaller rounds).
  2. Pre-shape into tight balls. Place on a floured tray, cover, and let rest for 30 minutes—relaxing the gluten makes shaping easier.

Step 3: Prepare the Toppings

  1. While dough rests, combine 300g labneh with 1 tbsp sumac and 1 tsp lemon zest. Chill until ready to use.
  2. Slice rhubarb thinly on the bias (about 2mm). Toss gently with a pinch of flaky salt and half the pink peppercorns. Let sit to soften slightly; do not cook.
  3. Slice 60g spring onions thinly. Tear 15g mint leaves.

Step 4: Preheat Oven & Baking Surface

  1. Place baking stone or steel in the lower third of oven. Preheat to 250°C (conventional) for at least 45 minutes. Proper preheating ensures a blistered, crisp bottom.

Step 5: Shape and Top the Pizzas

  1. On a lightly floured surface, gently stretch each dough ball into a 28–30cm oval (or desired size). Avoid using a rolling pin—preserve air bubbles for texture.
  2. Transfer to a floured pizza peel or parchment sheet.
  3. Spread a generous layer of labneh mixture, leaving a 1cm border. Artfully arrange the rhubarb slices (scatter for color contrast). Sprinkle with spring onions, za’atar, and remaining pink peppercorns.

Step 6: Bake

  1. Slide pizza onto hot stone/steel. Bake for 8–10 minutes until crust is puffed and golden, and rhubarb is just softened but vibrant.
  2. Remove from oven. Immediately scatter fresh mint and a pinch more flaky sea salt.

Step 7: Serve & Present

  1. Allow to cool for 3–5 minutes (for easier slicing). Cut into squares or wedges for sharing. The pink hues and green herbs make for a striking spring presentation perfect for a potluck table.

Pro Tips

  • Autolyse: This resting step is crucial for gluten development and extensibility—don’t skip it.
  • High Hydration: The dough will be tacky, but resist adding extra flour. Use floured hands and quick movements when shaping.
  • Minimal Rhubarb Cooking: The gentle bake preserves the rhubarb’s color and bright flavor—avoid overbaking.

Troubleshooting

Problem? Dough is too sticky or tears when shaping. Use a light dusting of flour on the surface and your hands; let the dough rest longer if needed to relax the gluten.

Another issue? Pizza is soggy after baking. Ensure the oven and baking stone/steel are fully preheated; do not overload with too much labneh or rhubarb.

Variations

  • Herbed Goat Cheese Swap: Substitute half the labneh with soft, fresh goat cheese for extra tang.
  • Roasted Veggie Addition: Scatter thinly sliced radishes, baby artichokes, or asparagus tips for more garden freshness.
  • Spicy Kick: Add a pinch of Aleppo pepper or chili flakes.

Storage

For potluck portability, cool pizza completely, then layer slices between parchment in an airtight container. Store refrigerated for up to 2 days. Reheat briefly in a hot oven (220°C for 3–5 minutes) to refresh the crust before serving.

This recipe brings the spirit of a spring Lebanese garden to your potluck table—showcasing pink rhubarb in a way that’s authentic, beautiful, and memorable.