Posts Tagged ‘best pizza blogs’

The Killer Black Trumpet Pizza


This pizza is awesome! Enough said!

Taking advantage of the very wet season here in Ohio, I obtained some very nice black trumpet mushrooms from Dave, (my shroom connection). These mushrooms look a little raggedy but have one of the best mushroom tastes ever, probably why they call it the poor mans truffle. I paired it with some baby Corolla potatoes from Rich Organic farms, some excellent Swiss Chard from Gibson Ridge Farm, fresh goat chevre from Integration Acres and a juicy tomato from Vest Berries, some La Quercia guanciale, (cured pork jowl), and a few chunks of intense Brugge Prestige cheese from Belgium. It’s an aged Gouda only produced in the month of May and aged for at least 18 months. Perfect!

Lets make this bad boy:

Pre-heat oven to 485 degrees with a heavy upturned cookie sheet on the middle shelf

Using a seven ounce dough ball from the Easy Dough Recipe on this blog. Set aside to proof.

Cook the potatoes in boiling water until fork tender then remove and cool. Cut them in half and scoop out the middle to eat then and there. Cut the ribs out of the chard, (I do this and eat them as well.) Slice guanciale very thin and reserve for topping. Roll up the chard and slice thinly.

Cut the tomato in quarters and cut the middle out, leaving only the meaty wall. Eat the rest. Slice the wall thinly in julienne. Toss the cooked potato with two tablespoons of extra virgin olive oil and place one piece of Brugge Prestige cheese in each potato well followed by a small piece of guanciale. Place on foil and toss in the already-hot oven for 7 minutes. Take out to cool. (This will cook again.)

Take the dough ball and form into an 11-12 inch disc. Splash about a tablespoon of extra virgin olive oil on the crust to enhance the flavor of the chard and block the dough from unnecessary wetness from the greens cooking. Top the chard with the chevre and the Brugge Prestige, then the mushrooms then the tomato and the potato and cook for 12 to 15 minutes. After the pizza comes out of the oven just lay the guanciale around the pizza. The thin strips will melt in heavenly coordination with the other ingredients.

I hope you enjoy this great pizza with your friends…or even your enemies…which will turn out to be your friends if they eat this!


Sesame Batard filled with Baek, (white) Kimchi


Springtime to me is all in the crunch, the crunch of a fiddlehead fern and the spring ramp, the crunch of the asparagus and don’t forget the crunch of a great crust on a springtime bread.

 Last weekend I baked alot of stuff to sell at the Athens Farmers Market and was unable to take many photo’s because my tent kept blowing away. I was able to carry out a concept based on a wierd idea to introduce crunchy kimchi into some bread that was slit open like a gutted lizard. The problem with this concept is moisture. Any kimchi is bound to soak the hardened gluten strands of any fired-up bread. Enter some fabulous local chevre from the great cheese makers at Integration Acres, like the dollops of chevre on the pizza al metro, (above) with ramps, tomato and provolone.


So along with the “Sunny-side-up” croissants that Jake the baker made with an almond pudding and apricot, (left) and the traditional Pizza Margherita, (right) I crashed forward into the hinterlands of bread sanity, until I found it.

 A great insane loaf of Asian deliciousness! Now, first the kimchi.


I first cooked an amazing amount of napa cabbage and kohlrabi with salt. After they became acceptably limp, I rinsed with cold water and rung them out like the laundry. I then introduced some garlic, rice vinegar, pickled Jeruselem artichoke and turnip and the rest of my pears and apples that have been “red kimchi’d” for at least three months- sweet, spicy and naughty- funky to say the least. After one day, this white kimchi didn’t really “have it goin on”, so I added alot of lime and lemon juice, cumin seed and the best thing ever- pickled cayenne peppers from Cowdery Farms! To this I made a dough of black and white sesame, Korean pepper powder and cilantro.


Above is the video of our crazy baking and pizza frenzy at 3 a.m. in Athens, Ohio. I do have to endure bumping into delivery drivers and pizza makers at this busy time on a Friday night at Ohio Univerisity.  Here I am rolling up these Asian batards before proofing.  (Don’t worry, I took my hat and beard net off for this video, whatta ya think, we’re some hill-jacks from…Athens, Ohio?)


After these great batards were proofed, baked and cool, I slit them and filled them with the Integration Acres chevre, (fresh goat cheese), that I mixed with fresh chopped ramps, mushroom stock and Chinese five spice. This enabled me to stuff the white kimchi in the loaf without turning it to mush.

 I sold out of all forty batards within an hour then thought that I wanted to take one home…dang.