Posts Tagged ‘best pizza blog’

The Most Awesome Local Spring Pizza in the Whole Wide World!


I made this pie a few weeks ago and I am still remembering devouring this beauty! It has all the greats of spring; ramps, spring chard,morels, asparagus, spring chevre, kale flowers and Parmigiano Reggiano. In fact, I couldn’t get a good picture because I just dug right in, (above). Here’s how I made it.


Since it is my favorite time of year to take my kids foraging, we set out in the Ohio wilds and found some wild ramps and one small morel mushroom.

Luckily my Amish friends took me out to thier favorite places and this is what we found. Wicked!

So are we ready with all our stuff for a great pie? Heck yea! Preheat the oven to 485 degrees.


One dough ball from my Easy Dough recipe on this blog

One tablespoon of extra virgin olive oil

Three ounces shaved Parmigiano Reggiano

Six or seven fresh ramps

Two or three leaves of spring swiss chard

One, four ounce ball of fresh chevre goat cheese

Six medium morel mushrooms

Four sprigs of asparagus

And a Handful of kale flowers


Cut the stems from the chard and peel the asparagus (if you wish).


Form the pizza disc then brush the extra virgin olive oil on the dough, place the parmigiano, leek, chard and goat cheese on top.


Place morels and asparagus on the pizza and slide the pie into the oven with a pizza peel or a cutting board

Cook for 12 to 14 minutes or until brown and cooked through. Place the Kale flowers on top. (I was so frenzied that I started gorging before I remembered them- above)

 Look at that cornicione!  Great pizzas lead to great memories.









Another Springtime Bake-O-Rama!

Last Saturday, we baked a helluva lot of flatbreads and pizzas and I schlepped them in three trips to the Athens Farmers Market, one of the best in the country. I have to admit, my world-be-damned wardrobe was fit for the bread geek I am but at least no one called me a “Hipster”, (I hear all the cool people hate them.)


We had some massive Flinstone wheel loaves and some fougasse like the “Leek-a-choke”, (above center).


The delicious curry, raisin and cherry ladder bread came also as well as the ramp pizza al metro, (left) and the pizza Siciliana, (right).


I gotta say, I am infatuated with my Sicilian pizza and the crumb that forms from a dough that is cold-fermented for at least three days. If you taste a slice of this pizza, you’ll just die…of sheer pleasure.


 So, there it was along with some other baked goods. We are looking forward to another great weekend this week with some fabulous local stuff, so if your feeling crusty come on down to Athens, Ohio and enjoy some great gluten bark!