Posts Tagged ‘raddichio di traviso pizza’

Kimchi-cured Pork Belly & Paw Paw Jam Pizza

Three weeks ago, the end of paw-paw season neared and the last fat and ripe paw-paws clung on for dear life to each jungle-leaved tree. At this time of year, they are hard to spot because of lush foliage and shadows so gathering can be a real squint-fest.

This is why my son and I, with some friends, headed for the deep woods and did what everyone around these parts tells you not to do.

“When Paw Paw Hunting, Never Shake The Tree.” 

Well, since we ignored this sage advice and shook every tree to be found, my kids came up with another life-lesson;  If you do shake a paw paw tree,  “NEVER LOOK UP WHILE SHAKING A PAW PAW TREE.”


While we were out in the wilds of Athens County, Ohio, I picked up some Harmony Hollow pork belly and had it marinating in Kimchi no moto, or concetrated kimchi sauce. Then I selected some smooth double-cream brie, bitter raddichio di Treviso and flat-leaf parsley, crunchy pistachios and some roasted ancho chili’s. Best of all, I met up with Neal Dix of Shade Winery and he just handed me a cluster of beautiful chardonnay grapes he just harvested. (Thanks Neal!)

Recipe: One seven ounce dough ball from the Easy Dough Recipe on this blog.

One eight to twelve ounce piece of pork belly.

Three tablespoons of sugar.

One tablespoon salt.

Five turns of a pepper mill

Three tablespoons of kimchi no moto (or kimchi powder.)

One tablespoon Tamari soy sauce.

One tablespoon red miso.


Place salt, sugar and cracked pepper into a bowl, add the kimchi no moto.


Add the soy sauce, miso and pork belly and marinate in the refrigerator for 12 hours. Saute in a medium hot pan until the outside is carmelized, (about 12 minutes.) 

For the other toppings:

Three ripe paw paws

One clump of grapes, (preferably local and organic.)

Eight ounces of double cream imported brie.

Seven to eight leaves of raddichio di Traviso sauteed with a tablespoon of olive oil for four mintes on high heat.

One medium ancho chili, roasted on a hot grill until charred, cooled then peeled and sliced into strips.

One half handful of pistacios smashed with the flat of a knife.

Half a handful of Italian flat-leaf parsley.




Take the grapes and smash in your had to render juice into the bowl. Disgard pulp and stems.


Strain the grape juice and reduce by half in a saute pan.


Pull the paw paw apart and gently take the pulp out of the paw paw. This will be messy, (get over it…har har) alot of pulp affixes to the seeds so you will have to squeeze and rub the seeds to get said pulp off. Add reduced grape juce to the paw paw.


Slice the pork belly on the bias into eighth of an inch batons. Slice the raddiccio into inch long pieces. Smash pistachios with the flat of a knife.


Form a disc of the dough and slice the brie and place on the dough. Add the raddichio then the roasted ancho strips.


Put the kimchi marinated pork on top and bake in the oven for 12 to 15 minutes.

Place the paw paw and grape jam on top of the pizza in spokes and garnish with parsley. Heaven awaits!  


September 15th Baking. Many Thanks to my Customers!

It’s the crackle that makes autumn my favorite season. The air, the crunchy leafs, the crust on a nice baguette and even the snap, crackle and pop of my old bones as I load up my bread booty makes me feel happy this time of year. Even though it’s a tough nut to bake for 12 hours straight with no break, it can be very rewarding to take traditional baking methods and practices and twist them like a patient in a staight jacket. My “take” on the traditional Pissaladiere starts with a Jackson Pollack melange of Asiago, provolone, anchovy and garlic roasted onions, Kalamata olives, capers and some wonderful cows-teat heirloom tomatoes. After cutting, I put some garlic-champagne vinegar and anchovy macerated Raddichio di Treviso (yes, I always say “Del Traviso”-my bad) and some more Peruvian anchovies marinated in herbs and Spanish olive oil.

Man, I love baking. Thanks to my customers, I feel I have the best job in the world!


This is our large 45-ounce “Flintstone Wheels” that fulfills any bread need for at least a week and the delicious mushroom pizza with fresh spinach, Parmiggiano Reggiano, Fontina, porcini, button, portobello, shiitake mushrooms all baked with thyme and roasted garlic and finished with black truffle oil…. Kinda makes you say “Amen” with every bite.


This time of year really brings out the wonderful yellow from the fruits of the land like this roasted butternut squash, Japanese eggplant, kale and carrot topped Pizza al Metro that Chef Patty Nally made with gruyere cheese, or my variation of Escalavada Catalana on an 80-hour pre-fermented ciabatta dough topped with manchego cheese, red, green and yellow sweet peppers, red onion, eggplant and Spanish Sherry vinegar.


More yellows arrive from everywhere to add sweetness to pizzas and schiacciata making the term “Agrodolce” ring especially true when Chef Nally skins and slices some mango to go on a great schiacciata with Gorgonzola and peaches. Our baking is quite a production and sometimes feels like the Ford assembly line.


Joel Fair, Avalanche General Manager, is also a great help in the far-off hours of the morning. He handles those dicey calls and deliveries after the bars close and forms numerous breads like the Afghani snowshoe na’an with horseradish, parmesan, dill, lemon zest and black sesame and the Asiago and Sea salt Fougasse.

By the time the nine a.m. hour arrives, I’m spazzed, spaced, horrified at the speed of time and excited at the possibility of  finishing on time. The final large Sicilian pizza al metro’s have proofed all night and are “crowning” out of the oven. The prominent smell of deep wheat in the crust reflects the three day retardation under refrigeration even though they are topped with Grande provolone, Stanislaus Valoroso tomatoes, fresh basil and fresh mozzarella.


My biggest concern now is remembering what is in the finished products. Luckily Chef Nally has the common sense to write things down so I don’t  have to hear, “Let me get this straight, you DON’T KNOW WHAT IS IN YOUR BREAD?” Despite all the hardships, burns, stress and lack of sleep, the most rewarding thing any small business owner can have is dedicated customers. I thank all of you for keeping me baking.

Here is another somewhat spacey video taken with almost everything we baked this last weekend for the Athens Farmers Market, one of the best farmers markets in the country.