Lawless Builds: Pushing the Boundaries of Pizza

Pizza has always been known for its simplicity and adaptability to different toppings, but operators are now taking the idea of what a pie can be to new and unusual heights as part of a larger trend referred to as "chaos cooking". The familiar format of pizza allows chefs to get creative and innovative, pushing the boundaries of what can be considered a pizza.

One way that culinarians are doing this is by experimenting with different crusts and toppings. These can range from unconventional crusts, like cauliflower, stuffed crusts, or regional styles, to unique toppings such as mac and cheese, pulled pork, or even Dodger Dogs, like this one-day LTO from California Pizza Kitchen, giving customers a unique and unexpected dining experience.

Another way operators are pushing the boundaries of pizza is by experimenting with seasonal flavors and ingredients. This can include shapes, colors, or incorporating seasonal proteins, vegetables, and herbs into the pizza toppings. For example, heart-shaped pizzas for Valentine's Day or a corned beef and cabbage pizza for St. Patrick's Day. These types of pizzas not only taste great but also add a fun and festive element to the menu. 

Or, try experimenting with global sauces and toppings. From the YouTube-famous Taco Taco Taco Pizza at Tony Baloney's, to our Butter Chicken Flatbread shown to the right, operators are reimagining pizza into playful formats and familiar flavor profiles. Combining this tried-and-true dish with global influence brings a fresh perspective. This can include using traditional sauces like tikka masala or mole, or incorporating toppings like kimchi or falafel. These types of pizzas offer a unique and exciting dining experience, exposing customers to new flavors and cuisines.

Tapping into the Tandoori Pizza Trend

With Tandoori pizza emerging as the second fastest-growing variety (+178% in the past four years), Chef Mike Speranza shares four Indian-inspired pizza concepts using Custom Culinary’s new Indian-Inspired RTU sauces and convenient naan bread bases. These easy-to-execute, cost-effective builds offer a straightforward way for foodservice operators to capitalize on this popular trend, blending familiar pizza elements with the exotic flavors of Indian cuisine. These creations offer an exciting option for action stations, happy hour menus, and beyond.

Borrowed Breakfast Breads: A Growing Trend in Pizza Menus

Breakfast pizzas are becoming an increasingly popular trend in the foodservice industry, with many operators adding them to their menus to cater to customers' desire for all-day breakfast offerings. According to Datassential, breakfast pizzas are an adoption-level mega trend, meaning they have reached a high level of acceptance and popularity among customers. This trend is driven by the desire for comforting and familiar flavors, as well as the desire for menu mashups that blur the lines between traditional dayparts.

One example of a breakfast pizza that is gaining popularity is one topped with bacon, eggs, and hollandaise sauce. This pizza offers a delicious blend of savory flavors, such as the salty bacon and rich hollandaise sauce, balanced by the eggs. The toppings can be placed on top of a classic pizza crust or on a French toast-style crust, adding an additional layer of flavor to this dish. This type of pizza is perfect for brunch service, and can be a great way to stand out in the industry, satisfying customer's cravings for both breakfast and pizza, in one dish.

In recent years, operators in the foodservice industry have been experimenting with breads commonly associated with breakfast in their lunch and dinner offerings, tapping into the continued popularity of all-day breakfast and menu mashups.

One example of this trend is the use of waffles as a pizza crust. The waffle's unique texture and flavor provide a crispy and sweet base for a wide range of toppings, from traditional pizza ingredients like tomato sauce and mozzarella cheese to more unconventional toppings such as fried chicken and maple syrup. Operators like Toast Delight, with their Pizza Egg Waffles, are putting a unique twist on a classic dish and satisfies customers' cravings for both sweet and savory flavors.

tart in a place of familiarit, and add ome premium appeal, a we did with our Pizza Umbria, featuring rosemary garlic roasted pork, our Gold Label Bacon Onion Marmalade, broccoli rabe, ricotta cheese, roasted red peppers, and truffle oil. Or take a favorite auce to a pizza application, like thi Flatread Pizza with Alfredo auce. Another opportunit i to introduce new flavor through sharable small plates, like Moroccan Naan Bites featuring Custom Culinary^® Harissa Sauce. The fun egin with taking a rik and encouraging our cutomer to meet ou there. The might jut urprie ou.

WHERE INSIGHTS BECOME INSPIRATION^™

FlavorIQ^® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.

Learn More  

CRAVING MORE? CHECK OUT THESE SIMILAR POSTS

Cheese, Please!

Nothing satisfies like the creamy, comforting goodness of cheese.

Finding Ways to Stretch Your Sauces

In the current state of our industry, ingredient versatility is key. Discover unique ways to stretch sauces across dayparts, menu parts, and cuisines.

Tacos Are On Our Mind

We’re always on the hunt for a flawless taco. You know, with the perfect combination of acidity, crunchiness, and spice.

Tap Into the Power of Happy Hour

Create delicious experiences that meet the demand for grazing and snacking.

The Allure of Alliums

Self-proclaimed garlic-oholic Chef Michael Smith is no stranger to the allure of alliums, and in this blog post you’ll find stories of his favorite dishes.

Upcycled Cuisine

Discover how tackling the 18% of national food waste generated by the restaurant sector can unlock opportunities to reduce waste while boosting your bottom line.