Tuesday, April 24, 2012


Back to my neighborhood (well, after a bit of a walk...) Naked Pizza, this time to try some different toppings on their gluten-free crust: black beans, spinach and sundried tomatoes. I have to say that the sun-dried tomatoes with the NP tomato sauce is such a success it should almost be a required ingredient!

Choosing from their beautifully graphic wall is part of the fun, but if you're not careful, add-ons can boost the price of a pie considerably. Here are the plant-based choices: sun-dried tomato, black beans, jalapeno, fire-roasted red pepper, cilantro, artichoke, pineapple, spinach, garlic, fresh basil, mushroom, tomato, bell pepper, red onion and black olive. There is a choice of mozzarella, cheddar or feta cheese as well. Wow, right? But I have one question: what other ingredients go well with the pineapple??
Call me perennially picky but despite the fabulous toppings, I was wondering if I'd ever find the puffy-edged pizza crust of my New York City youth in an establishment serving gluten-free pizza, so I asked for a look at the ingredients of the crust, and was immediately shown this page in the laminated booklet stashed behind the counter. Perhaps there are too many white flours in this recipe for it to succeed in the way I wish. Pala is the best I've found so far. Could it be their amazing brick oven? I think, for me, the ideal pizzeria would be Pala's crust/oven with Naked's toppings. I can dream, can't I?

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