Thoughts After Eating A Trenton Mustard Pie For The First Time
Mustard Pie (Pizza) in New Jersey has been around for over a century. Papa’s in Robbinsville originally started sligin’ Mustard Pie in the early 1900’s in Trenton. Suppose you want to find out more about the history of Papa’s, the oldest Tomato Pie pizzeria in America, and their Mustard Pie. In that case, you can check out Rockin’ Robyn’s awesome story about them from last summer!
I traveled to Papa’s this weekend to finally try the Mustard Pie!
After an afternoon at the Jackson Outlets, we headed thirteen minutes up the road to the Route 130 exit off of I-195 for Robbinsville. The mission was unknown to my wife and adult daughter. However, I knew it from the moment we decided to head there from our home in Toms River. I don’t get to Robbinsville, really ever. So I knew my opportunity would be there and I had to take it! Meanwhile, I had to handle the suggestion that we go to Papa’s carefully.
I mean the term Mustard Pie doesn’t have the same gravitas as “Hey let’s go get some ice cream!” No, it sure does not. I felt I could pull it off since both my wife and daughter like pizza and mustard separately, so if I could get their minds and appetites on the same page, I’d have a shot. My teenage son hates mustard and thinks Dominoes is the greatest pizza ever created, so it was a blessing he was over a friend’s house for the day. After the initial shock, doubt, disbelief, and the duel repeating of the phrase “MUSTARD ON PIZZA????”, the girls gave me and Papa’s a chance and we went.
Papa’s is a quant little place with an old-school restaurant feel
Papa’s is located at 19 Main Street in Robbinsville, part of the very clean and welcoming Main Street Commons. There is nice outdoor seating, however, despite the nice weather, I opted for a table inside for us, so we could get the full experience. The restaurant is pretty cool, with booths surrounding medium and large-sized tables, so they can accommodate bigger dining parties. Each table is equipped with everything one would like to put on their Tomato Pie, from grated cheese to garlic, oregano, and red pepper flakes. I liked that.
The ceiling, as you can see from my photo, is adorned with terrific old-school stained glass chandeliers. Our waitress was quick and attentive, getting our drinks right away and placing a two-tier pizza tray on our table. This was perfect, because I was without question, ordering two pies!
We got a Tomato Pie and a Mustard Pie, here are my thoughts
I ordered for the table. A six slice Tomato Pie for $16, and a six-slice Mustard Pie for $17. The tomato came out first. I’ve had these in other places in the past and Papa’s did not disappoint. Thin, crispy crust, tomato sauce to die for, and lots of it. Very light on the cheese as one would expect. Next time I would order it well done so the rest of the slice was as crispy as the crust, but overall we loved it.
Now it was time for the main attraction, the Mustard! From the minute it hit the table, my mustard senses were tingling. I could smell the vinegary mustard wafting up from the piping hot pizza. My tongue is still recovering from being a pizza burn victim. From the initial bite, I knew it was a spicy brown mustard, not unlike Guldens. Furthermore, at first, my brain was a bit confused.
Pizza and mustard do not compute. However halfway through that first slice, I loved it. The pie is mustard-forward, for sure, yet the mustard doesn’t overpower the pizza. I’m told it’s baked into the dough, as well as squirted on top pre-baked with the sauce and other ingredients. That seems to be key. It mellows the bite of the mustard. I gobbled up 3 slices of each. My wife, while enjoying the pizza, really really loved the Tomato Pie, while my daughter opted to let her nose tell her she didn’t want to try the mustard. As for me? I LOVED IT!
Hey, like Papa’s website says, Mustard Pie is a local delicacy. Mustard is put onto the dough before the pie is baked, some people love it, and others don’t get it. Why don’t you try one and be the judge?
Places That Have The Best Sicilian Pizza In New Jersey According To You
Who’s Got the Best Sicilian Pizza In New Jersey?
Whatever pizza places YOU frequent for a crispy slice of Sicilian, is the best. This list will point folks in the direction of Jersey pizza lover’s favorite places for a good pie or slice of Sicilian.
I published a list last Fall and have learned a lot since then. I thought it was a good list, and then I got schooled by people here in Jersey who eat pizza nearly every day. They didn’t give me a verbal beatdown, they just let me know that I left off a few places. They were fairly gentle with their critiques. Robyn escapes sleeping with the fishes, this time.
Click Here For 2023’s List For Best Sicilian Pizza In New Jersey
What’s The Best Way To Judge Pizza’s Taste & Texture?
In my opinion, ordering a full pie is the way to go when attempting to judge the taste and texture of good pizza.
I order slices most of the time, and I try to time it so I can get a slice from a pie fresh out of the oven. I always ask, “What’s coming out of the oven for slice service?” The only time I get a reheated slice is when I see a pie sitting in the display that looks too incredible to pass up.
If I like it, I’ll order a full pie next time I’m feeding more than just myself.
When I moved to New Jersey, I needed to gather information and a bit of an education from people who have spent a lifetime of eating Sicilian pizza in the Garden State.
Origin Of Sicilian Pizza
According to Basil Pizza Bar: Sicilian pizza is believed to have first been made in Sicily, during the 19th Century. During those periods, various kinds of pizza were popular with constant experiments in enhancing the flavor.
According to La Cucina Italiana: Sicilian pizza is derived from sfincione, a street food synonymous with Palermo, Sicily’s capital. Nowadays, it’s topped with tomato sauce, but the original version was complete with anchovies, sliced tuma (Sicilian cheese made from raw sheep’s milk), breadcrumbs with grated pecorino cheese, onions, salt, and extra-virgin olive oil. It originated in Bagheria, a town in the commune of Palermo, around six miles from the city center.
Sicilian-style pizza was introduced to the United States by Sicilian immigrants in the mid-20th century. Topping Sicilian pies with mozzarella most likely happened because most Italian bakeries and restaurants in New York City would have had access to good quality, low cost mozzarella.
The dough making method and preparation is different from the Neapolitan and other kinds of pizza.
I love Sicilian Pizza’s thick spongy dough which is prepared from a combination of flour, water, olive oil, and yeast. It is pressed and placed on a square baking pan coated with olive oil along with toppings such as tomatoes or tomato sauce, and all the good things that make a fine Sicilian pie.
Again, I combed through the pages of my favorite local food sites and social media food pages to see where the Jersey Sicilian pizza eating experts go for the ultimate Sicilian pizza eating experience.
Jojo's Pizza - 104 Main St, Little Falls, NJ 07424
Down the road from Sun-Ray, is Jo Jo’s Pizza, which also received some love from the Jersey pizza eating community. This place hasn’t been open very long, but people are enjoying their Sicilian style pie, including Robert C. Robert’s review with a photo:
“Here is a place that is only open a very short time in Little Falls… Jo Jo’s!Here is their signature pie (Vodka Sauce, Pepperoni Cups, Stracciatella & Fresh Mozzarella) Very light, extremely tasty, and the pricing is reasonable. Check them out you will not be disappointed.
Lillo's Tomato Pies - 2503 Marne Hwy, Hainesport, NJ 08036
Honest to God, I could kick my own ass for leaving Lillo’s off the first list. Now it’s time to repent for my sins. Lillo’s does in fact make an incredible Sicilian. Thanks to Steven J. and dozens of others for calling attention to my egregious omission first time around.
Three Boys From Italy - 238 Livingston St, Northvale, NJ 07647
Rene F. jumped in to give a thumbs up to Three Boys for their incredible Sicilian. This photo says it all.
