Good Food
Putting Cheez-Its on Pizza
Peter Entner is the chef at Pete Zaaz in Brooklyn, New York. In lieu of the ubiquitous Parmesan cheese and red pepper shakers, at Pete Zaaz Entner fills his shakers with a combination of crumbled Cheez-Its , dehydrated pickled jalapenos and herbs. He says it packs the perfect cheesy, salty bite on top of pizza.
By Evan Kleiman • • 1 min readPeter Entner is the chef at Pete Zaaz in Brooklyn, New York. In lieu of the ubiquitous Parmesan cheese and red pepper shakers, at Pete Zaaz Entner fills his shakers with a combination of crumbled Cheez-Its, dehydrated pickled jalapenos and herbs. He says it packs the perfect cheesy, salty bite on top of pizza.
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The full episode
3 of 8
Mark Bittman; Domestic Truffles; the Legacy of Cesar Chavez- 0:00Market Report
- 8:35Southern versus Northern Italian Pizza
- 15:08Putting Cheez-Its on PizzaYou’re reading this
- 19:06Food Trends for 2013
- 26:22Los Angeles Magazine's Best Restaurants of 2013
- 34:07Mark Bittman Visits California's Central Valley
- 42:11A Fresh Look at Cesar Chavez and United Farm Workers
- 51:19Genius at Alma in Downtown LA
The full episode
3 of 8Mark Bittman; Domestic Truffles; the Legacy of Cesar Chavez- 0:00Market Report
- 8:35Southern versus Northern Italian Pizza
- 15:08Putting Cheez-Its on PizzaYou’re reading this
- 19:06Food Trends for 2013
- 26:22Los Angeles Magazine's Best Restaurants of 2013
- 34:07Mark Bittman Visits California's Central Valley
- 42:11A Fresh Look at Cesar Chavez and United Farm Workers
- 51:19Genius at Alma in Downtown LA