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i love a good slice of pizza, with almost any topping. but there’s this delicious pizza dip/topping sauce in e”y that is absolutely delicious and i haven’t been able to copy it despite my efforts. Anyone know the recipe? its an orange sauce, and many pizza shops (at least in yerusholayim) have them.
I don’t know about that one, but Pizza Crave in Teaneck makes a great white sauce for their Garlic Knot Slice. I think I know how to replicate it:
Mayonnaise
sugar
vinegar
water
garlic
I know what you are talking about, (and happen to think a dip for pizza is disgusting, and I’ve tasted it), but I don’t know the recipe.
Pizza on Wheels in Lakewood has it.
I’ve only been able to find it in Israel. But it should be pretty easy to make. Crushed tomatoes, crushed red pepper, garlic, a little mayo… Play around with the recipe.
Mayonnaise dip for pizza sounds gross.
I do like dipping pizza crust in either Alfredo sauce or in Vodka sauce with pecorino romano cheese, though. It’s better than throwing the crust away.
Throwing the crust away? Chas v’shalom! It’s nice with some marinara, but otherwise I just eat it plain.
Plain crust is empty crust and empty calories. At least with sauce, it takeh tastes like something.
I think the Fresh and Easy cookbook by Leah Schapiro has the recipe
I always eat the crust- I just leave some actual pizza at the end in order to give it some taste.
While I’m completely dreamy-eyed about what pizza crust with Alfredo sauce would taste like, pizza is already somewhat of a calorie splurge.
My dad actually tasted the pizza dip in Israel and became completely obsessed. He found a recipe from somewhere and it was apparently not the same at all. He loves his food, but is NOT willing to trek down to Lakewood for pizza sauce, if it really is the same.
Can anyone explain why mayonnaise-based dips and nosherai are so popular among the frum Ashkenazic community? Are there historical or social reasons for this? Babaganoush is even mayonnaise-based (I was used to it being made with lemon, olive oil, cumin, parsely, paprika, coriander, and techina growing up, and I still make it that way).
Mayo is European. Ashkenaz is European.
Reb Doniel, pointed out one of my pet peeves, in my house, we refer to so called “Babaganoush” made with Mayo, as “eggplant dip”, NOT “Babaganoush”!! Why the companies, deemed it necessary to refer to Eggplant and mayo as “Babganoush”, when it not, is beyond me??!! I am also use to the way Babganoush being made with Tehina, cumin , parsley. My mother would roast the eggplant on open flame. Her baganoush would have a smoky flavor to it. But adding Mayonaise?? No way jose!!
And what is with all these Mayonaise based dips and salads. If it’s vegetable, then just add Mayo, and call it a dip. I’ve seen asparagus dip, broccoli, spinach, etc… all potentially healthy veggies, but once the mayo gets thrown in, are no longer healthy choices.
As a community we need to find healthier alternatives. The cholesterol in these mayo based salads & dips are terrible. How about spreads made with beans? olives?
Every kosher dip on the market seems to be mayonnaise-based (except for humus and tehina).
Bean dips, olive tapenade (made with olive oil), pesto, skordalia, yogurt-based dips, etc. are all far healthier options.
I think a reason for the over-use of mayo is that it’s a pashute way to make a parve dip. At a dairy meal (I eat at least one dairy meal over Shabbat nowadays), I like Greek yogurt-based dips- tzatziki (yogurt, dill, garlic, cucumbers), spinach (spinach sauteed with garlic, red pepper flakes, and EVOO, drained, cooled, and mixed with yogurt), roasted red pepper, caramelized onion dip (like the old fashioned onion soup mix dip, only better, when done with loads of caramelized onions), etc.
I also can’t stand mayonnaise-based dips. They’re unhealthy and have a heavy taste.
I prefer pestos (in addition to traditional basil pesto, I love garlic scape pesto), parslick (garlic/parsley), herbed margarine, hummus, salsa, and guacamole.
Incidentally, I eat all of my pizza slice, including the crust at the end, but if you don’t like it plain, I would suggest repurposing it to avoid waste. Cut the crust into cubes, roll it in a little oil, spices, and Parmesan cheese (it’s milchig already anyway) and bake it. Now you have salad croutons!
Hmm. I thought parslic was a neologism invented by friends of mine in Riverdale. I was delighted when they served it alongside matzot when I was with them for Pesah in the past.
That pizza crust idea would be appropriate if you’re making croutons for yourself only, otherwise, that’s gross.
Hot hallah with butter is one of life’s simple treasures. Probably the best thing about a halavi shabbat seudah.
Pizza Crave is actually a very good pizza place. They do a Chicago slice that’s very nice. I wouldn’t go out of my way for it, but if I was in Jersey and wanted a slice, I’d go there.
Parslic is a “thing” everywhere. I have actually heard some people call it sparlic.
Why not just rip or cut the crust away from the pizza to avoid hygiene issues?
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