Clicking in to the Slice inbox today, we've got some quick tips from Mark H. (aka famdoc).

Dear Slice, Letters From Our ReadersIn the past week, I've had the opportunity to enjoy two fine variations on the concept of pizza.

At Nizza, in the Theater District, I enjoyed a fine version of socca, a snack found commonly around the city of Nice in the South of France (also known as farinata in the region around Genoa in Italy), made with chickpea flour. Nizza: 630 Ninth Avenue, New York NY 10036 (b/n 44th and 45th; map); 212-956-1800

At Moustache in Lambertville, New Jersey, we had what might be the finest zatter bread served in the U.S. A blend of herbs, sesame seeds, and olive oil spread over a pizza crust, it was a perfect starter to a fine Middle Eastern meal. Moustache: 77 South Union Street, Lambertville NJ 08530 (map); 609-397-7777

Thought I'd pass these recs on to fellow slice fans.
--Mark

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Dear Mark,
Thanks for the intel. We haven't really covered nontraditional (read "non-Italian-derived) pizzas on Slice, but I am a fan of the different flatbread variations out there. Don't know when I'll be in Lambertville, but Nizza is definitely doable.

Hasta la pizza,
Adam
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Homeslices: What are your thoughts on the various flatbread variations out there? Any good experiences?

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