Instructions: Preheat oven to 400 degrees.

On a lightly floured surface, cut out 2 rounds from pastry sheet using a small plate (about 5-inches in diameter) as a guide and arrange on a baking sheet. With a fork prick rounds all over and chill in freezer 10 minutes. Bake rounds 8 minutes, or until pale golden, and gently press them down if puffed up.

Trim rhubarb, discarding any leaves, and cut on a very long diagonal into 1/8-inch thick slices about 2 1/2-inches long.

In a blender puree raspberries with water and orange juice until smooth and force through a fine sieve into a small saucepan, discarding seeds. Add sugar and bring just to a boil over moderately-high heat, stirring and skimming foam as necessary.

In a bowl combine three-fourths rhubarb, choosing best slices, with three-fourths hot raspberry syrup and let stand 5 minutes. To syrup remaining in pan add remaining rhubarb and simmer, stirring occasionally, until rhubarb is tender, about 5 minutes. Mash rhubarb in pan with a fork and simmer, stirring, until mixture is thickened to a puree.

Spread warm puree on rounds, leaving a 1/4-inch border. Drain rhubarb slices in a sieve set over another small saucepan, reserving syrup, and arrange decoratively on top of puree.

Bake pizzas in lower third of oven 10 minutes, or until pastry is crisp and golden brown.

Cook reserved syrup over moderate heat until reduced to about 3 tablespoons and brush onto pizzas.

this recipe yields 2 servings.

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