PeteZaaz Noticed by the Times, Praised for Inventive Toppings

The New York Times gave a shoutout to PeteZaaz on Classon Avenue yesterday, hailing the inventive pie toppings of Pulino’s Glen Hudson and No. 7’s Peter Entner.

Back in December, Patch and got the low-down on their specialties, like a General Tso’s topped pie and the “cold fried chicken” pizza – now it seems like the Grey Lady has taken notice.

Check out their slideshow here.

The Times praises PeteZaaz’s pie with “ancho-chile-sauced carnitas, pickled corn and a hybrid mozzarella-cream cheese burrata, with a lily-gilding Cheez-It-and-lime-flavored gremolata” and calls their coconut-crusted tofu, bean sprout and peanut pizza “the best new use for takeout Thai.”

The article also mentions some of their rotating specials, like the baked-potato pizza, and one with pierogies on top – but claims that the best remains their basic Brooklyn Pizza: what the reviewer calls an “expert marriage of tangy sauce; soft, sweet house-made mozzarella; and aromatic marjoram sprigs.”

Have you checked out PeteZaaz yet? What’s your favorite topping combination?