Turn Your Fried Pork Skin Into Pizza

If everything is better deep-fried, and pork skin is one of the great culinary treats of this world, then we can deduce that deep-fried + pork skin = pretty out of this world.

Fried pork skin (chicharron) belongs in the same realm of snack food as potato chips and popcorn—in that they're all crunchy, addictive, and you will inevitably eat a regrettable amount of them—but it's so much better, because it's made out of animal.

So how do you make deep-fried pork skin even better? You add homemade ricotta, basil seeds, and basil leaves to it and turn it into pizza. Deep-fried + pork skin + pizza = completely out of the world.

This dish may be simple, but it's also incredibly well thought out—just as everything that comes from Matt Lambert, owner and chef of Michelin-starred Musket Room in New York.

Deep fried + pork skin + pizza + Michelin star = I can die happy. Trust us. It's math.