The requirements for hangover food are very simple. You want something with carbs, to soak up all that alcohol. An egg is important to make you feel one with everyone else who's eaten breakfast that day, even if your first meal is starting at 3 p.m. Cheese is nice, and a little grease never hurt anybody. That's it — and that's exactly the formula Chef David DiBari followed to create the popular everything bagel pizza at his Dobbs Ferry, NY, spot, The Parlor.
"My dirty shame place right now is an everything bagel with cream cheese and maybe an egg," says DiBari of the food that inspired his breakfast pizza. The pie starts with The Parlor's standard dough. It's capable of doing magic things in the oven when left untopped, but chefs first sprinkle it with mozzarella (handmade in the restaurant), black pepper, a little parmesan, olive oil and an egg. There's just one egg, but it's cracked in the middle so you get a little of that ooey-gooey yolk no matter which slice you grab.
After a quick zap in the oven, the pizza's ready for the everything spice. DiBari and his chefs are secretive about the ratio of seeds and spices that are in the mix. It's different than what you'll find everywhere else, they say, but they'll reveal the main ingredients: sea salt, garlic, onion, caraway seeds, poppy seeds, and sesame seeds.
When the weather is nice, DiBari and his crew take The Parlor's mobile counterpart, a roving pizza oven called DoughNation (2% of the profits of every pie sold go to local charities), to different farmers markets in Westchester. They're there early in the morning — at times you wouldn't necessarily assume people want pizza — but when DiBari saw people lining up for the everything bagel pie, he knew he'd created a hit: "You know you've got a good thing when people are buying pizza at 10 a.m."
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