Sunday, December 7, 2008

Oxymoron of the Week: Gluten-Free Pizza

Dr. Al Pasia, the primary physician for the Queen (more on her later) told her last week that he discovered a pizza parlor that made a very good gluten-free pizza, so, given the Queen's allergy to gluten, we quickly headed down to Bordentown, NJ to a small roadside pizzeria called PALERMO'S (674 Highway 206 South--just north of the famous Mastoris diner; (609) 298-6771). This is the original location of a three-shop local chain; we'd been eating at their newest, third location in Ewing, NJ (1292 Lower Ferry Rd; (609) 883-0700) since it opened; it was a convenient dinner stop after a summer day of swimming at our swim club with the kids (very kid friendly, good version of Trenton tomato pie, great pasta fagioli soup--the kids' favorite--and above-average contemporary Italian cooking).
Now I'm a total sucker for Trenton tomato pie. The best version of pizza in the country, IMHO. So I was psyched for some Palermo's tomato pie and I was very curious how they'd pull off a gluten free pie. According to the Bordentown manager, they buy gluten-free shells from a supplier, top 'em however the customer wants and bake 'em. I only sampled a couple of bites of the gluten-free pepperoni mushroom pie the Queen ordered, but it was surprisingly good, a corn-based pizza shell that looked pretty much like an average pizza, but the crust had good flavor, was heavier than a typical pizza crust, but not so much that you might discern a major difference. It was a good foil for Palermo's slighty sweet, chunky tomato sauce, which I think happens to make their tomato pie one of the better ones in the Trenton area.
Good waitstaff at Palermo's in Bordentown , too; they had fun with the kids (spaghetti and meatballs for them, and bites of my tomato pie and salad), checked with them to make sure they were eating, and brought their food out very quickly; always makes major points with me!


okbrewer said...

So, a corn-based shell, hmmm? Would that make it a taco, or more precisely, a tostada!?
And, please, do tell more about the queen! Inquiring minds want to know!

Bob R in OKC

Rich Pawlak said...

It had absolutely no corn flavor whatsoever, so I'm wondering if it was made with a mixture of corn and rice flours. Had a typical springy pizza dough texture, too, not crispy like a tostada. And more about the Queen later.