As retailers look to capitalize on the growing breakfast trend, new products are being developed that merge breakfast with foods that aren’t traditionally breakfast-related. One adaptable food that has evolved with the breakfast trend recently is pizza.
Over the past seven years, breakfast pizzas have exploded onto the scene. Technomic’s MenuMonitor tracked terms across their menus over the second half of 2010, and found that breakfast pizzas experienced an “infinite percentage growth rate” from zero mentions to 12 at the end of 2010. The growth rate has consistently increased in the several years since that time.
The Parlor in Dobbs Ferry, New York has made a name for itself with a menu item that takes a regional favorite, the everything bagel, to the next level. The pizza joint uses the ingredients that have made the bagel so iconic and applied that to a pizza.
The Parlor’s chefs sprinkle its famous dough with handmade mozzarella, black pepper, parmesan, olive oil, and an egg cracked in the middle so that each slice gets some of the yolk. Then, the pizza is ready for the spices that truly turn it into the Everything Bagel Pizza.
The Everything Bagel spice blend is a secret at The Parlor, but it includes sea salt, garlic, onion, caraway seeds, poppy seeds, and sesame seeds. Once applied, the pizza is cooked and ready to enjoy. This pizza is unique in every way, even down to the way it’s cut: the chef uses a pair of scissors to cut the slices instead of a pizza slicer. While the way it is sliced has caused a bit of controversy on social media, it ensures that a perfect cut is made for each slice.
Chef and owner David DiBari is a graduate of the Culinary Institute of America and has worked in some of New York City’s most iconic kitchens. He has applied many of the skills he has learned during his previous experiences to his latest venture, developing unique pies that stand out from the field.
Watch an Everything Bagel Pizza get made in the video below: