Canadian Pizza Magazine

Double Double Pizza & Chicken first North American chain to top it with turkey

By Canadian Pizza   


Jan. 20, 2009, Toronto – Double Double Pizza & Chicken now offers thier
customers turkey as a topping, making them the first and only North American chain to put it on the menu.

Double started with the pizza, wings, chicken, wedges, garlic bread, side
items, but we had the vision of being a one-stop shop and worked hard to bring
in the full menu of burger, fish & chips, ribs and now turkey topping,”
says Sheila Jalili, general manager of Double Double Pizza & Chicken.

won’t be the only ones to benefit from the new addition to Double Double. So
will Ontario turkey famers. Butterball is the provider of the healthy new
topping, which has only 17% fat, the lowest of all meat toppings available.

chose a local product grown in Ontario to ensure freshness, to follow suit with
making our wings, chicken and wedges fresh in the stores. Double Double is also
socially responsible company that believes in promoting local Ontario products,
even at a higher cost to us,” says Jalili.


Double is offering five signature turkey pizzas:

Lovers: double turkey and double cheese with tomato sauce and mozzarella cheese

Aloha: turkey, pineapple, smoked ham with tomato sauce and mozzarella cheese

Supreme: turkey topping, pepperoni, Italian sausage, tomato sauce and
mozzarella cheese

Club: turkey topping, smoked ham, chopped tomatoes with ranch dressing and
mozzarella cheese

Gourmet: turkey topping, sundried tomatoes, feta cheese, tomato sauce and
mozzarella cheese

first promotion will feature a medium signature turkey pizza and 10 wings for
$16.99. The special combo reflects Double Double’s commitment to offer its
customers a gourmet quality product at a reasonable price. For this company,
keeping its customers excited about pizza is the number one priority.

was the last big trend in pizza and now it’s a staple. Now turkey will not only
be a recognized and appreciated as a seasonal choice for Thanksgiving and
Christmas, but now will be associated with everyday lunch and dinner.”

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