Firkin Pizza

All through college I worked at Frog & Firkin, a bar/restaurant near campus. It was (and still is) hugely popular among college students, alumni, and locals for its great beer and fantastic food. One of my favorite of their famous pizzas was the cheese-less sicilian firkin. The deep dish crust was good enough to eat on its own. I'd be lying if I said I didn't enjoy the crust sometimes more than the pizza itself.

Now that I live so far from my favorite college food spot, I've tried to come up with my own version of the sicilian firkin. Made a little bit healthier with a thin whole wheat crust, and pumped up with protein from chicken, it feeds my firkin cravings now and then.



Firkin Pizza

• wheat pizza crust - I make my own the breadmaker
• marinara sauce
• shredded chicken
• baby spinach leaves
• sliced red onion
• sliced roma tomato 



Make sure you have your
crushed red pepper flakes ready!

• italian dressing

Preheat the oven to 450. First prepare your pizza crust on the pan. I usually sprinkle corn meal onto the pan before laying the dough on top. I'm not really sure what it does (maybe prevents sticking?), but it makes the pizza crust look good! You can let the dough rise for about ten minutes once you've spread it out on the pan, but I usually don't and it still turns out ok. 

Spread a layer of marinara sauce over the crust. Then spinach, shredded chicken, onion slices, and tomato slices. Finally, drizzle a little italian dressing over the top. Pop it in the oven for 20-25 minutes. I put the pie on the lowest rack, to make sure the crust gets done on the bottom.