Posts Tagged ‘ohio pizza’

Early Spring Baking in 2014

april 2014 114ii


This is the most exciting part of the year in Athens, Ohio and the starting bell is truly the rise of the ramp. Soon the morels, asparagus and strawberries will follow. It’s been a cold one but the cherry blossoms are starting to bloom around here and I am waiting to steal some to pickle “Sakura no Shiozuke” style from my neighbors very, very soon.

Here’s some baking I did last week because…it’s how I make my living and I love it.

april 2014 185ii

april 2014 225ii

april 2014 251ii








My potato bread is sort of a hellish mix on the table but well worth it when you eat it.

april 2014 003ii

april 2014 006ii











Then I have the baguettes with a nice crisp crust and open crumb.

april 2014 230iiapril 2014 232ii
















Or some fabulous “Ramp Schiacciata” with aged provolone and Valoroso tomatoes and a thick and airy Pizza Romana.

Anyway, its all in my crummy video. (The last with this sorghum molasses-soaked phone.)

Why did Chicken Skin Pizza Cross the Road?

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!