Cheese Head

Pete Zaaz makes a killer cheesy condiment

Those glass pizza shakers at Pete Zaaz are not filled with Parmesan or red pepper flakes.

No, they're filled with the ultimate pizza topping: a spiced mix of ground Cheez-Its (click here for the recipe).

Much has been made of the kooky pizzas in such flavors as baked potato or Fontina with pickled tomatillos ($17 each) at this Brooklyn joint. After opening last winter, Pete Zaaz is easing into its stride this summer with an imminent alcohol license, flourishing movie nights in the backyard and new quarts of rice-coconut-milk horchata ($5).

But since we first tried that punchy condiment, we've wanted it in our home kitchens.

Chef-owner Peter Entner graciously handed over the surprisingly simple recipe. It turns out the flaky orange seasoning is dubbed Cheesy-Spicy-Herby-Goodness. Talk about an accurate moniker.

A taste-bud-clobbering topping it is, with heat from Thai red chiles and jalapeƱos and an umami backhand of Parmigiano-Reggiano, Maldon salt and those crunchy Cheez-Its.

Perfectly in tune with the shop's oddball pies, the condiment also cried out to grace our broccoli, eggs and salads.

Cheesy-Spicy-Herby-Goodness: Ask for it by name.

Pete Zaaz, 766 Classon Ave. (at St. John's Pl.), Brooklyn; 718-230-9229 or petezaaz.com