Canadian Pizza Magazine

News In the Kitchen Ingredients
What have you added to your pizzeria’s menu?


Screen shot: facebook.com/canadianpizzamagazine

We asked our followers on Facebook what topping, ingredient or new item they’ve added to their pizzeria’s menu in the last year and got an interesting snapshot of what operators are offering to meet demand.

Tara Mitchell-Muntain of TJ’s in Melfort, Sask., has added peppadew peppers native to South Africa.

Melanie Guilford of TJ’s Regina has added some spice in the form of jerk chicken.

Dennis Joudrey has added garlic sauce.

Advertisment

Angie Risi of Maria’s West in Brantford, Ont., says dill pickle pizza with a sesame seed crunch has been a big hit.

Maurizio Mascioli of Maurizio’s in Parry Sound, Ont., has added a whole new lineup (which you can read about in detail in the May/June issue): calzones, sandwiches and focaccia bread.

What have you added to your menu recently? Let editor Colleen Cross know at ccross@annexbusinessmedia.com or on social media:

Facebook: facebook.com/canadianpizzamagazine
Twitter: @CdnPizzaMag
Instagram: @canadian_pizza_magazine