Best Bird-Brained Concept to Land on a Pizza: Clever Crow Pizza

Staff Writer
Columbus Alive

Who in their right mind would think it was a good idea to make pizza crust out of cornbread and sourdough? The one and only Gary Robinette of Clever Crow, that's who.

Learning his basic trade in the quirky-pizza capital of Portland, Oregon, Robinette returned to Ohio (he has a degree from OSU in food science) to launch this brilliant enterprise. Lately, the Crow's been turning out his creatively topped, slightly corny-sweet and tantalizingly tangy pale yellow, pan-pizza-style crusts from a newish North Market food stall. And the pizzas (in slices and pies) are fantastic.