![]() ![]() Other choices include Margherita, with tomato sauce, mozzarella and fresh basil ($10.50) Diavola, with tomato sauce, mozzarella and spice salame ($13.50) Salsiccia, tomato sauce, mozzarella and Schreiner's sausage ($13.50) Rustica, mozzarella topped with prosciutto crudo and arugula after the pizza is cooked ($14.50) and Di Notte, fontina, pecorino, gorgonzola, mozzarella and spicy salame ($14.50). I felt the spark of life returning to my zombie brain. ![]() The pesto-potato topping reminded me of pizza I ate on the street in Rome. ![]() This weekend, a friend and I dropped in for lunch and shared a Genova pizza, with mozzarella, homemade basil pesto, roasted potatoes, white onions, and grated parmigiano, for $13.50. But crispy-chewy-wood-fire-scented-hot-out-of-the-oven real pizza crust. Not factory-made-reheated-dropped-on-your-plate-like-a-brick crust. See also: - Cooking Gluten-Free: The Fresh 20 Makes It Easy(ish) - DIY Gluten-Free Raspberry SaladĬibo can make any of its pizzas or sandwiches with gluten-free dough and bake it for you in its wood-fired oven. And get a sandwich at a local eatery? Even the undead have given up on that.īut Cibo Urban Pizzaria Café in Central Phoenix has a gluten-free menu that will make you feel human again. So we wander the barren landscape, searching, searching, searching. After all, we've eaten pizza in Chicago, New York, and Italy, and we know the difference between good crust and cardboard when we taste it. Gluten avoiders looking for pizza are like the undead, staggering around moaning, drooling, eyes darting from venue to venue, minds foggy with memories of pizzas past and just enough brain matter left to keep hope alive. ![]()
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