To get to the land of Pizza Innovation up on madness street!
Actually, I’ve had many people asking me to make an ultra crispy, thin-crust, non-gluten pie with vegetarian toppings on it so here it is!
Now before you leave and think I am (totally) insane, I gotta tell you that this pizza is the BOMB! Crunchy chicken to the core followed by creamy cumin and a hint of acid with garlic and the savory crunch of pine nuts.
I first started this train of thought because of all the local chicken I use for my pizzeria. I get it from King Family farms of Albany, Ohio as well as all natural ground pork for our house-made Italian sausage. After roasting, the chicken skin is taken off and we have been fond of making chicken crispies. So there it is, lets make this bad boy.
Roast several chickens and take the chicken skin off of them.
Place in a round pizza circle on parchment paper, overlapping as you go. Place parchment paper on top of the chicken skin then place several other same sized trays on top of the chicken skin tray. You can also use a brick as long as it is something to flatten the skin as it cooks.
Cook at 475 to 500 degrees for 12 to 15 minutes until crisp and just past golden brown. Pick up to test for crispness and set aside to cool.
Mix the ricotta, lemon and cumin seed in a bowl then brush the sauce on the cooled chicken skin crust. Place the provolone and garlic cloves on the pizza, then the pine nuts.
Place pizza back in the hot oven for only 10 to 12 minutes to only melt the cheese, (longer if you have to). Pull from the oven and top with fresh cilantro and crunch you way to chicken paradise!