Pizza Party!
Garlicky, herby, chili-kissed pizza flavor created with Sohla & Ham El-Waylly.
Pizza Party! - 1.8 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Pizza Party! was created with Sohla and Ham El-Waylly for one simple reason: everything should taste a little more like pizza. Inspired by the ritual of showering a great slice with chili flakes, garlic and oregano, this blend delivers all that flavor in one perfectly balanced sprinkle.
Made with Burlap & Barrel’s single origin spices, Pizza Party! goes far beyond pizza. It’s savory, aromatic and just spicy enough — a go-to seasoning for eggs, popcorn, chicken and anything with cheese.
The Sohla & Ham 4-Pack Includes:
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"We want everything to be pizza, so we created this blend to make our cheesy dreams come true. Ever had a NY slice and showered it with chili flake, garlic powder, and oregano? Now imagine that—but classy! Try this pizza spice on eggs, popcorn, avocado toast, as a dry brine for chicken, and of course, on anything with cheese!" -Sohla + Ham
Ingredients:Sun-dried tomato powder, purple stripe garlic, Cobanero chili, flowering hyssop thyme, oregano flower buds, sea salt (10%).
Heat index: Mild
Size: 1.8 oz
- Sprinkle on meats, pasta, eggs, avocado toast, popcorn and pizza!
- Season eggs, avocado toast or popcorn
- Use as a dry brine for chicken or roasted vegetables
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A party-ready seafood seasoning developed by Ham El-Waylly and used in Ham’s restaurant, Strange Delight. With layered spice, gentle heat and a hint of smoke, it brings New Orleans flair to home cooking.
Ingredients: Noble sweet paprika, purple stripe garlic, robusta black peppercorns, purple shallot powder, toasted onion powder, Cobanero chili flakes, flowering hyssop thyme, kosher salt, oregano flower buds, Kashmiri chili powder, smoked pimentón paprika, laurel bay leaf
Heat index: Medium
Size: 2.2 oz
- Season fried fish, shrimp or oysters
- Add to seafood boils or steamed shellfish
- Sprinkle over roasted vegetables or potatoes
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“Punchy with onion and garlic, tangy from real buttermilk, and kickin' from vibrant dill and savory chives; it’s perfect sprinkled on popcorn, roasted vegetables and grilled fish. Stir it into a combo of mayo and yogurt to make the perfect creamy dressing. Or up the cool and shower it over freshly fried tortilla chips!” -Sohla + Ham
Ingredients:Buttermilk powder, nutritional yeast, chives, dill, fermented white pepper, black pepper, onion powder, garlic powder, salt (12%), sugar (5%), citric acid. Contains milk
Size: 2.6 ozNutritional Facts:
- Stir 1 tablespoon into ½ cup mayo and ½ cup yogurt for an instant ranch dip or dressing
- Shower over hot fries or freshly fried tortilla chips
- Sprinkle on popcorn, roasted vegetables or grilled fish
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“This XXXTREME blend will zap you back to the '90s with its earthy cumin and coriander, smoky mesquite and chipotle, and FLAMES from red jalapeño and hot paprika. Try it on ground meat for your next hard-shell taco night, in a pot of simmering beans, to season grilled shrimp, or anywhere you need a fiesta, stat!" -Sohla + Ham
Ingredients:Cumin, coriander, kosher salt (<2%), onion powder, garlic powder, red Jalapeño chili flakes, smoked chipotle chili flakes, wild mesquite, panela cane sugar (<1%), hot paprika
Heat index: Mild
Size: 2.6 oz
- Season ground beef, chicken or mushrooms for taco night
- Stir into simmering beans or chili
- Sprinkle over grilled shrimp or roasted vegetables
Highlights
Ingredients
Sun-dried tomato powder, purple stripe garlic, Cobanero chili, flowering hyssop thyme, oregano flower buds, sea salt (10%).
Cooking tips
- Sprinkle on meats, pasta, eggs, avocado toast, popcorn and pizza!
- Season eggs, avocado toast or popcorn
- Use as a dry brine for chicken or roasted vegetables
Sourcing
ABOUT SOHLA & HAM EL-WAYLLY
A long time ago, in two cities separated by 8250 miles, there were two people born. In Los Angeles, California, to Bangladeshi parents, Sohla. In Doha, Qatar, to Egyptian-Bolivian parents, Ham. Culinary obsession would bring them both to the CIA, where they had every class together in a program where that never happened.
Before you know it, they were married and living in New York. Sohla’s varied culinary journey took her from iconic restaurants like Pok Pok, Del Posto and Atera to running the pastry programs at Rotisserie Georgette, Dover and Battersby. Ham’s voyage took him from WD-50, Empellon, Corton and Momofuku to corporate cheffing at E2 Hospitality. This culminated in their love letter to classic diners, Hail Mary, which earned a prestigious Rising Star Chefs award.
After Hail Mary shuttered its doors, Sohla’s journey into food media began, with stints at Serious Eats and Bon Appetit. You can find her work at The New York Times, Food52 and The History Channel.
