A skeptic tries: Vegemite pizza.
, we Aussies have been eating Vegemite all wrong. “You put it on toast, I make pizza with it,” he proclaims in the promo video. “It tastes like Australia.” Alright, mate, I’ll be the judge of that.
Whenever I’ve tried to indoctrinate my mates, all I’ve received in response are creased noses, furrowed brows, and gagging noises punctuated by statements akin to, “WTF is this Hell Paste?” and “Don’t you dare come near me with that.” And then they’ll try and guess what it is: “Eww. What’s that smell? Fish? Beef? An augury of an imminent zombie apocalypse?’” Actually, people, Vegemite is as vegan as most of Brooklyn these days—not that it matters if you won’t even give it a go.
But it does pain me to admit: Giovanni might be onto something. Every Aussie knows that Vegemite is best when scraped sparingly onto a thick slice of toast with lashings of butter, but it also holds its own when paired with chunks of bitey cheddar cheese and fat slices of fresh tomato. I’ve even added it to sauces and soups when I didn’t have salty stock on hand. If used appropriately, Vegemite lends a subtle umami flavor to many a savory dish .
While the pizza is cooking, I head outside to find my dining pal—an open-minded, born and bred Brooklynite I cajoled into joining me on this gastronomic experiment. “Let it rest,” the server suggests, as he drops the steaming pizza onto our plywood picnic table. “Last night people were too eager and the topping slid off.” As ordered, we watch and wait, noses twitching at the pleasing Vegemite-tinged aroma, until the cheese begins to congeal.
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