Dining-Out 101: Pat's Pizza

About a month ago, when driving by the Hampden branch of Pat's Pizza, I noticed a sign. It read, "New Menu Item: Gluten-Free Pizza Crust." Gluten-free pizza crust?! From a real (Well, somewhat real. I grew up on Greek pizza and don't especially care for thin crust pizza.) pizza place?! To say I was ecstatic feels like an understatement.
Finally, this weekend Sarah and I found time to drop into the Orono Pat's to sample their GF pizza. I ordered Canadian bacon and tomato and it was delicious. Pat's is known for their thin crust and, naturally, their GF crust was thin and crispy. It didn't have a lot of flavor, but the sauce, cheese and topping made up for that drawback. Overall, it was worth the wait and I'm looking forward to going back again.

Product Review: Kinnikinnick Pizza Crust

Kinnikinnick is not easy to spell or pronounce, but most of their gluten-free products are delicious. Their pizza crust is new and improved, now squared shaped and with cornmeal on the bottom. The crust has an excellent texture (not at all gritty) and a slightly sweet taste that goes well with pizza toppings.

I find it works best to cook the crust alone in a 350 degree oven for a few minutes on each side before adding the toppings. Here I made a green veggie pizza (garlic, artichoke hearts, green pepper, onion and basil). Also great with olive oil, garlic and mozzarella cheese to accompany soups and salads.